Pomfret Xacuti

Method

• Step-by-step method for Pomfret Xacuti
• Clean and pat dry the pomfret fish, set aside.
• In a separate bowl, mix turmeric powder and salt, rub over the fish and rest for 10 minutes.
• Heat 1 tablespoon oil in a pan, add mustard seeds, let them splutter.
• Add cumin seeds and fenugreek seeds to the pan, stir until aromatic.
• Add the chopped green chillies and chopped garlic; sauté for 1 minute.
• Add the chopped onions; cook until translucent and lightly browned.
• Remove half the cooked onion-chilli-garlic mixture and set aside for blending.
• Add the chopped tomatoes to the pan and cook until soft and breaking down.
• In a separate blender, add the reserved onion-chilli-garlic mixture, coriander powder, red chilli powder, garam masala, and tamarind paste.
• Blend into a smooth xacuti masala paste, using a splash of water if necessary.
• Return the xacuti paste to the pan with the softened tomatoes, stir well.
• Cook the masala base for 2-3 minutes, stirring often to meld flavors.
• Gently lay the marinated pomfret fish onto the masala base in the pan.
• Spoon the masala over the fish and add a splash of water as needed for preferred curry consistency.
• Cover and simmer on low heat for 8-10 minutes, or until the fish is just cooked through and flakes easily.
• Taste and adjust salt as needed.
• Carefully lift the cooked pomfret onto serving plates or a platter.
• Spoon the curry sauce generously over and around the fish.
• Garnish with chopped coriander leaves.
• Serve with steamed rice or warm flatbread, and offer extra sauce on the side.