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    • Pomfret Xacuti

    Pomfret Xacuti

    Mark Sharron
    Easy
    45 minutes
    02-Apr

    Pomfret Xacuti is a traditional Goan dish made with a variety of spices. The dish is made with pomfret fish, oil, mustard seeds, cumin seeds, fenugreek seeds, green chillies, garlic, onions, tomatoes, turmeric powder, red chilli powder, coriander powder, garam masala, tamarind paste, salt, and coriander leaves. This dish is a delightful combination of spices and flavour that is sure to tantalize your taste buds.

     

     

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    Ingredients

    • 4-5 pomfret fish
    • 2 tablespoons of oil
    • 1 tablespoon of mustard seeds
    • 1 teaspoon of cumin seeds
    • 1 teaspoon of fenugreek seeds
    • 2-3 green chillies, chopped
    • 2-3 cloves of garlic, chopped
    • 2-3 onions, chopped
    • 2-3 tomatoes, chopped
    • 1 teaspoon of turmeric powder
    • 1 teaspoon of red chilli powder
    • 1 teaspoon of coriander powder
    • 1 teaspoon of garam masala
    • 2-3 tablespoons of tamarind paste
    • Salt to taste
    • Chopped coriander leaves for garnish

    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.