Creamy Pomfret Curry
Equipment
- Non-stick frying pan
- Cooking spoon
Ingredients
- 1 lb. pomfret pieces
- ½ cup coconut milk
- 1 onion grated
- 1 tomato finely chopped
- 2 tsp. ginger paste
- 2 tsp. garlic paste
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. salt or to taste
- Fresh cilantro/coriander leaves for garnish
- 1 tbsp. oil
Instructions
- Heat oil in a non-stick frying pan over low heat.
- Add grated onion, chopped tomato, ginger paste, garlic paste, and chopped cilantro/coriander leaves to the pan.
- Cook for about 5 minutes until the onions and tomatoes soften and become fragrant.
- Stir in the cumin powder and coriander powder.
- Cook for another minute to toast the spices.
- Add the pomfret pieces to the pan.
- Pour in the coconut milk and half a cup of lukewarm water.
- Season with turmeric powder, chili powder, and salt.
- Cook on medium-low heat for 25 minutes, stirring occasionally, until the pomfret pieces are cooked through and the curry has thickened to your desired consistency.
- Once cooked, remove from heat and garnish with fresh cilantro/coriander leaves before serving.
