My mom has always had a different approach to cooking. This is her way of cooking this timeless dish. We prefer the pomfret caldinho just like this. You will have to make it yourself to decide whether you like it. Albeit I’m sure you will.
Serves: A Family of Four
Prep. Time: 20 to 25 Mins.
Cooking Time: 25 to 30 Mins.
- Silver Pomfret (cleaned & sliced: see pic) – 1 medium (350 gms)
- Onion (finely chopped) – 1 medium
- Tomato (deseeded & finely chopped) – 1 medium
- Green Chillies (deseeded & slit) – 2
- For the Masala Paste:
- Green Chillies – 4 or to taste
- Garlic – 6 cloves
- Cumin – 1 tsp.
- Black Pepper Corns – ½ tsp.
- Cinnamon – ½ inch piece
- Cloves – 3 to 4
- Turmeric Powder – ¾ tsp.
- Tamarind – 1 small marble sized ball
- Thick Coconut Milk (see how to) – 150 ml
- Thin Coconut Milk (see how to) – 300 ml
- Sugar – ¼ tsp.
- Oil – 2 tbsp.
- Salt – 1 ½ tsp. or to taste
Step 1: Grind the ingredients listed under masala to a fine paste using 50 ml water. Keep the coconut milk ready.
Step 2: Wash the sliced fish and drain well. Apply 1 tsp. salt and keep aside.
Step 3: Heat the oil in a pan and saute the onions till soft on medium heat. Add the tomatoes and cook covered on low heat till the tomatoes turn soft. Next add the ground masala paste and saute for 4 to 5 minutes till the raw smell disappears.
Step 4: Add the thin coconut milk and let it simmer uncovered on medium heat. When it starts simmering, add the sugar and the fish and cook on medium heat for 3 to 4 minutes. Check for salt and add if required.
Step 5: Finally add the thick coconut milk and cook uncovered on low heat for another 2 to 3 minutes. Switch off the flame. Serve hot.
Hot Rice with Pomfret Caldinho and Crisp Fried Pomfret.