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.
Notes / Tips / Wine Advice:
Wine Advice:
The creamy texture and rich flavors of this dish pair well with a slightly sweet white wine such as Riesling or Gewürztraminer. If you prefer red wine, opt for a light-bodied and fruity Pinot Noir.