Baked Pomfret Curry

-
Baked Pomfret Curry ... Is this baked fish??.. or is this a curry??? ... Interesting yes? Recipe.. As simple as it gets...

I made this on a week day.. Thursday if I recall.. while working from home.. literally made it during my coffee/otherwise breaks.. :)

Hope you enjoy it... we surely did.. tasted awesome with fluffy white basmati rice.. hmmm.. yummy.. Could not give it to the little one though, because I made it spicy..and he isn't ready for it yet.. :)

But some day.. some day soon !!



What I used..

  • 7 pomfret pieces (actually three pomfret steaks & 4 or so pomfret tails - Kind'a leftover fish from last time, I think) --> Washed & marinated with salt & turmeric for about 30 mins.
  • Masala Paste - Ground with water to a smooth paste (add more water if masala is too thick)
    • 1/2 cup frozen grated coconut
    • 2 table spoons mustard seeds (Black + yellow mixed)
    • 2 tea spoons cumin seeds
    • 2 green chillies - chopped
    • 1/2 tea spoon turmeric
    • Salt to taste (Remember that fish also has salt)
  • 3 - 4 table spoons mustard oil
  • 2 - 3 slit green chillies (Optional)
  • One round baking pan, smeared with a little white oil (olive oil or mustard oil will do too)
Method (Trust me its like 3 steps)
  • Place fish pieces in one single layer in the baking dish & pour the masala paste on top of it
  • Drizzle mustard oil on top. Optional : Throw in some slit green chillies on top if you like spice in your palate
  • Cover the baking dish with aluminum foil & bake for 40 mins in a preheated oven on 400F. Done !! 
Enjoy with white basmati rice (I usually boil & discard the water while making rice.. just like we make rice in Odisha).. Enjoy !!

Comments

Post a Comment

Popular posts from this blog

Gluten Free Almond Flour Mango Cake

-
Image
 Here's my take on the Gluten Free mango Cake.... There's not a story behind it other than the fact that I am trying to reduce sugar & gluten in my diet due to the health reasons & this cake gave me everything that I need for those late evening sweet cravings without feeling guilty or sad or having to plan extra time on the treadmill the next day.  This cake is made from almond flour so it's on the denser side & not entirely fluffy BUT it is soft & makes for an awesome tea time accompaniment.  Here's what I used... Wet ingredients 1 cup mango puree 3 eggs 2 tsp vanilla extract 1/4 cup vegetable oil (or butter) Dry ingredients 2.5 cups of Almond flour 2 tsp baking powder Process First mix all the wet ingredients in a clean bowl using a wire whisk Then add in the baking powder & almond flour Mix nicely using a spatula - DO NOT USE Wire whisk  Transfer the contents to a greased 10 inch round cake tin Bake until tooth-pick comes out clean on 325 F for ab
Read more

Chicken Patra Poda

-
Image
 Since the last few days, I have been binge watching YouTube videos of some Odiya Vloggers in the US. There are some really entertaining folks who sing & dance & go about their lives while sharing ups & downs with us (their subscribers). Sometimes they get too personal but it's the age of Social Media so I guess that is perfectly fine if the creator is OK with that. These folks that I watch are mostly girls ..Actually they are all girls.. hmm.. time for me to expand the scope a bit?? may be !!.  Anyways, one of the girls, lives in the eastern part of US & has a HUGE Odiya friends circle who meet almost every week for a party or picnic or potluck and she makes these yummy (almost) contemporary style Odiya food recipes that it makes me want to go back to the east coast & make her my sister. Yes, I used to live there & the first chance I got I left because of the harsh winters. I just could not bear the mere thought of getting up at 7am in the morning & spe
Read more

Chicken Besara

-
Image
We odiyas have grown up with the idea of mustard paste being added to cook fish & shrimp & veggies.. but never ever had I imagined that I could use the same concept (little tricked & changed of course to fit the bill) for chicken too.. It was a fine Saturday mid-day when the craving of having something non-veg spicy came into my mind (errrr.. my stomach..) .. The freezer had some chicken drummets from store.. which were shrieking out to be used... And just a few days back.. I had seen a post somewhere about using mustard paste with chicken gravy.. I thought I should totally try it... This was new to me..and I must confess the gravy was a super hit... we ate double the amount of white rice .. and saved some for later too.. Everyone who loves chicken and mustard paste should totally try this.. and Enjoy with white fluffy rice.. :) What I used Around 1.5 Lbs of chicken drummets (small chicken legs) 2 table spoons of black & yellow mustard seeds 1 table spoon o
Read more