Delightful Sunday Meal – Black Pomfret Fish Curry with Raw Mango and Fried Fish
Sunday lunch vibes — a comforting plate of fish curry, fried fish, and rice. Nothing beats the flavours of home-cooked meals shared with family. Featured here alongside my recipe eBook — filled with many such simple, flavourful dishes made straight from the heart. ❤️
Black Pomfret Fish Curry with Raw Mango Ingredients: 8 Kashmiri Chillies 1½ tsp Cumin Seeds ½ tsp Turmeric Powder ½ tsp Peppercorns 2–3 Garlic Cloves (equals 1 tsp garlic paste) 2 medium Onions, finely sliced A few Curry Leaves 2 medium Raw Mango, sliced ( bottle mango/totapuri mango) Fish head and tail pieces Salt to taste Water as required Method: 1. Grind Kashmiri chillies, cumin seeds, turmeric powder, peppercorns, and garlic into a smooth paste using just enough water. 2. Heat oil in a pan, sauté sliced onions and curry leaves until the onions turn light brown. 3. Stir in the ground paste and cook for a minute until the raw aroma fades. 4. Add water to reach desired curry consistency. Bring to a boil, season with salt, and cook for 2 minutes. 5. Gently add the raw mango slices and fish head and tail pieces. Simmer until the fish is cooked and the flavours blend beautifully.
Fried Fish Ingredients: 12 Fish Slices (Pomfret or any firm fish) 1 Green Chilli 1 tbsp Coriander Powder ½ tsp Cumin Powder ¼ tsp Pepper Powder ¼ tsp Garam Masala Powder 1 tbsp Ginger Garlic Paste 1 Onion, finely chopped ½ tsp Turmeric Powder 1 tsp Vinegar Salt to taste Semolina and Rice Flour or Wheat Flour (for coating) Oil for shallow frying
Method: 1. The Masala Paste: Sauté the chopped onion until translucent. Add the green chilli and stir for a minute. Once cooled, grind it with the remaining spices, vinegar, ginger garlic paste, and salt using just enough water to form a thick paste.
1. Coat the fish slices evenly with this masala paste. Then coat lightly with a mix of semolina and rice or wheat flour. 2. Heat oil in a pan and shallow fry the fish slices on medium heat until crisp and golden brown on both sides.
Since it was a big-sized Black Pomfret, I used the head and tail pieces for the curry, and 12 slices for frying, reserving the remaining fish slices for later use.
My Kitchen Stories
Delightful Sunday Meal – Black Pomfret Fish Curry with Raw Mango and Fried Fish
Sunday lunch vibes — a comforting plate of fish curry, fried fish, and rice.
Nothing beats the flavours of home-cooked meals shared with family.
Featured here alongside my recipe eBook — filled with many such simple, flavourful dishes made straight from the heart. ❤️
Simple Delicious Fish Recipes e- book
amzn.in/d/hI7cy7q
Black Pomfret Fish Curry with Raw Mango
Ingredients:
8 Kashmiri Chillies
1½ tsp Cumin Seeds
½ tsp Turmeric Powder
½ tsp Peppercorns
2–3 Garlic Cloves (equals 1 tsp garlic paste)
2 medium Onions, finely sliced
A few Curry Leaves
2 medium Raw Mango, sliced ( bottle mango/totapuri mango)
Fish head and tail pieces
Salt to taste
Water as required
Method:
1. Grind Kashmiri chillies, cumin seeds, turmeric powder, peppercorns, and garlic into a smooth paste using just enough water.
2. Heat oil in a pan, sauté sliced onions and curry leaves until the onions turn light brown.
3. Stir in the ground paste and cook for a minute until the raw aroma fades.
4. Add water to reach desired curry consistency. Bring to a boil, season with salt, and cook for 2 minutes.
5. Gently add the raw mango slices and fish head and tail pieces. Simmer until the fish is cooked and the flavours blend beautifully.
Fried Fish
Ingredients:
12 Fish Slices (Pomfret or any firm fish)
1 Green Chilli
1 tbsp Coriander Powder
½ tsp Cumin Powder
¼ tsp Pepper Powder
¼ tsp Garam Masala Powder
1 tbsp Ginger Garlic Paste
1 Onion, finely chopped
½ tsp Turmeric Powder
1 tsp Vinegar
Salt to taste
Semolina and Rice Flour or Wheat Flour (for coating)
Oil for shallow frying
Method:
1. The Masala Paste:
Sauté the chopped onion until translucent. Add the green chilli and stir for a minute. Once cooled, grind it with the remaining spices, vinegar, ginger garlic paste, and salt using just enough water to form a thick paste.
1. Coat the fish slices evenly with this masala paste. Then coat lightly with a mix of semolina and rice or wheat flour.
2. Heat oil in a pan and shallow fry the fish slices on medium heat until crisp and golden brown on both sides.
Since it was a big-sized Black Pomfret, I used the head and tail pieces for the curry, and 12 slices for frying, reserving the remaining fish slices for later use.
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5 days ago | [YT] | 16