How to make Pomfret In Tomato Gravy - Pomfret and prawns cooked in a flavourful tomato gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pomferet, Tomatoes (टमाटर)
Cuisine : Indian
Course : Main Course Seafood
You can also find more Main Course Seafood recipes like Surmaichi Bhaji, Prawn Malai Curry, Sayyadiah, Steamed Fish.
Pomfret In Tomato Gravy Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Pomfret In Tomato Gravy Recipe
Pomferet 2 medium
Tomatoes 300 grams
Tomatoes 2 medium
Turmeric powder 1 teaspoon
Salt to taste
Oil 1/4 cup
Onions chopped 3 medium
Green chillies slit 3
Ginger chopped 2 inch piece
Garlic chopped 3-4 cloves
Bay leaf 1
Malt vinegar 1 tablespoon
Sugar 1 teaspoon
Refined flour (maida) 1 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Trim pomfrets, cut the heads and clean the insides. Make fillets and cut each fillet into four pieces. Wash thoroughly and pat dry.
Step 2
Apply turmeric powder and salt and set aside for fifteen minutes. Shell, devein and wash the prawns thoroughly. Dip the tomatoes in boiling water for two to three minutes.
Step 3
Peel and chop finely Heat oil in a pan over moderate heat and fry the fish pieces. Drain and set aside.
Step 4
Add onion to the same oil and sauté till light brown in colour. Add green chillies, ginger, garlic and bay leaf. Stir well and sauté till a nice aroma is given out.
Step 5
Add prawns and continue to sauté. When the prawns are coated with the spices, add tomatoes. Mix well.
Step 6
Add vinegar, sugar and salt to taste. Add fried fish and cover the pan. Allow the curry to simmer until the prawns and fish are cooked.
Step 7
Mix flour with one-fourth cup of water. Blend the mixture into the curry, stirring continually until the curry thickens sufficiently. Sprinkle coriander leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
