It's so much fun being a Bengali. Apart from the brilliant Rabindra Sangeet that we listen to and the amazing five days of Durga Puja that we enjoy, we can boast of possibly one of the most diverse cuisines in India. Right from bhaja moonger dal to murighonto, from ilish maacher paturi to potol posto, we have it all - sweet, sour, spicy - all cooked different ways to suit a variety of palates.
Today I made pomfret maach, but not with the usual tomato-based gravy that we are used to. I cooked it with a slight coastal flavour. Here's how.
Pomfret fish - 2 whole medium pieces
Coconut milk - 5 tablespoons
Red chilli - 2 pieces
Mustard seeds - 1 teaspoon
Curry leaves - shredded
Onion and garlic paste
Salt, turmeric, maida, red chilli powder - to taste
And here's how you make it!
Lightly coat the pomfret with maida, salt, turmeric and red chilli powder, then fry slightly so that the fish is crisp but not overcooked. Set aside.
Heat oil, fry onion and garlic paste. Throw in just a few mustard seeds, add some salt and the red chillis - keep cooking. Next, add the coconut milk, and add a little water, along with the curry leaves. Add the pomfret to this. Let it cook till the gravy thickens.
The coconut milk and the curry leaves add a wonderful coastal flavour, while the mustard seeds and the red chilli leave a delightfully spicy feeling in your mouth. A must-try, and so ridiculously easy to make.
Photo editing courtesy: Shreya Sarkar.