Tawa Pomfret with Tomato Spinach and Mustard

This is the second recipe from Oli Khan at the brilliant wonderful Surma takeaway.

Tawa PomfretServes 4 (main dish)

4 whole pomfret, make several diagonal cut on each side

2tbsp finely chopped garlic

8 fresh tomatos finely chopped

3 tbsp finely chopped onion

2tbsp chopped coriander

2tsp mustard seed. Salt to taste

350gm fresh spinach chopped

1 tsp coriander powder

1 tsp green chilli, finely chopped

1 tsp turmeric powder

1 tsp chilli powder

2 tsp tomato puree

4 tbsp mustard oil

1 bunch chives (for garnish)

3 red dry chillies (for garnish)

  1. Mixing 2tsp oil, turmeric, ground coriander and 1tsp mustard in a bowl.
  2. Put the fish in to the spice, apply evenly and marinade for 30 minutes.
  3. Put a tawa under medium heat. Put mustard oil. When the tawa is hot put the pomfret¬† two at a time onto the tawa. Fry each side until little golden brown; after they’ve finished frying, keep them on the hotplate.
  4. Put the mustard oil in a medium size non-stick pan and set over medium heat, when hot sprinkle on the remaining mustard seeds. After a few seconds add 1tsp garlic and stir until golden brown. Put the spinach in and salt to taste, cover and bring to a simmer for 5 minutes. Put this in a dish and keep it on the hot plate for warmth.
  5. Making tomato sauce: prepare a wide non-stick saucepan to medium heat. Add a little oil and when hot put the garlic and onion in; stir for about 5 minutes. Add salt, then chilli powder and all the chopped tomato and chopped chilly. Keep stirring until smooth; now add 2 cups of water and simmer for 5 minutes. Add the frying pomfret into the sauce and simmer for 5/10 minutes or until cooked.
  6. Add the chopped coriander. Serve with spinach, garnish with chives and dry red chilli.
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