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In winter, black pomfret fish is considered a perfect combination of taste and health. With less thorns, juicy meat and no strong smell, it becomes the favorite of everyone from children to the elderly. Rich in Omega-3, protein and essential minerals, this fish helps in keeping the heart, brain and bones strong. Especially in garam masala curry, its taste increases manifold, which gives energy and warmth to the body in cold weather.
Pomfret fish is especially liked in winter. Its deep black color and thick, juicy flesh make it delicious. Due to less thorns, children and elderly people can also enjoy it easily. Apart from this, it does not have a strong fishy smell, hence it can be tasted in any form of fry, curry or grill.
Pomfret black fish is very beneficial for health in winter. It is rich in protein, which strengthens the muscles. The Omega-3 fatty acids present in it keep the heart and brain healthy. Also, calcium and phosphorus make bones strong. Regular consumption increases immunity and the body remains fit even in winter.
The taste of Pomfret Black Masala Curry increases even more in winter. The aroma of spices and juicy meat of fish gives a wonderful eating experience. This curry can be made either mild or spicy. Its combination with hot rice or roti makes the food even more delicious. In winter it keeps the body warm and full of energy.
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To make Pomfret Black Masala Curry, you need two pieces of Pomfret Black, half teaspoon turmeric, salt as per taste and mustard oil as per requirement. Apart from this, two paste onions, two paste tomatoes, one tablespoon ginger-garlic paste, one teaspoon red chilli powder, one teaspoon coriander powder, half teaspoon garam masala, two green chillies and green coriander are used for garnishing.
Wash the fish thoroughly, apply turmeric and salt and keep it aside for about ten minutes. After this, heat mustard oil in a pan and fry the fish lightly. Keep in mind that do not cook the fish in too much oil, just fry it lightly and keep it aside. In this way the fish remains soft and juicy even in winter.
Add onion paste to the remaining oil and fry until it turns golden. After this, add ginger-garlic paste, tomato and all the spices and cook until the spices start releasing oil. Then add some water and cook till it boils. Now add lightly fried fish to it, cover and cook on low flame for five minutes.
After the curry is ready, garnish with garam masala and green coriander. This pomfret black fish curry adds both taste and warmth in winters. Serve it with hot plain rice or roti. The taste of spices in every bite and the juiciness of the fish will give you a memorable experience.
