Ingredients:
Pomfret Fillets – 700 gms
Salt to taste
Lemon Juice – 3 tbsp
Turmeric Powder – 1 tsp
Oil – 1/2 cup
Mustard Seeds – 1/2 tsp
Curry Leaves – 10
Ginger – 4 tsp, chopped
Onions – 5 tbsp, chopped
Tomatoes – 5 1/2 tbsp, chopped
Red Chilli Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Yogurt – 3/4 cup, whisked
Method:
1. Marinate the pomfret fillets with half the salt, lemon juice and turmeric powder.
2. Keep aside for 15 minutes.
3. Heat oil in a non-stick pan.
4. Fry the marinated fillets till they are golden brown.
5. Drain and keep aside.
6. To the same oil, add mustard seeds and curry leaves and saute till the seeds crackle.
7. Add chopped ginger and onions.
8. Cook till onions soften.
9. Add tomatoes and cook till the oil separates.
10. Stir in the red chilli, cumin and coriander powders and the remaining turmeric.
11. Stir for a minutes.
12. Mix in yogurt.
13. Boil and simmer for 7 minutes.
14. Add the fried fish into the curry and simmer.
15. After four minutes, remove the fillets and place on the serving dish.
16. Pour the curry on top.
17. Serve hot.
