Parsi Style Pomfret Vindaloo

The Parsi style pomfret vindaloo is a milder version of the Goan vindaloo. The dish seems to be influenced by Goans as in the olden days, many a Parsi household had Goan cooks. Pomfret goes well with this gravy.

Serves: A Family of Four

Prep. Time: 15 Mins.

Cooking Time: 30 to 35 Mins.

Ingredients:

• Silver Pomfret – 1 (350 gms.)
• Tomatoes (pureed) – 2
• Green Chillies (slit) – 2 (optional)
• Green Corriander (finely chopped) – 1 tbsp.
• For the Masala:
  • Kashmiri Red Chillies – 6 (deseeded) + 2
  • Garlic – 6 small cloves
  • Cumin – 1 ½ tsp.
  • Onion – 1 small
  • Vinegar – 2 tbsp.
• Sugar – 1 tsp.
• Oil – 2 tbsp.
• Salt – 1 ½ tsp. or to taste

Step 1:     Clean and cut the pomfret as shown in the picture. Wash and drain well. Apply 1 tsp, salt and leave aside.

Step 2:     Grind the ingredients listed under masala to a fine paste using a little water.

Step 3:     Heat oil in a heavy bottomed or non-stick wide pan. Add the ground masala and sauté on low heat for 8 to 10 minutes till the oil separates.

Step 4:     Add the tomato puree and cook covered on low heat for another 10 minutes. Stir in between.

Step 5:     Add 1 ½ cup to 2 cups warm water depending on the consistency of the gravy desired. Season with sugar and salt and let the gravy come to a boil. Once it starts boiling add the fish and cook covered on low heat for 6 to 8 minutes. Take off the heat, garnish with corriander and keep covered for another 5 minutes.

Serve with white rice.