Easiest fish to get and cook is mostly pomfret. It's called the white bass/butterfish etc. Let's stick to the word pomfret. You also get 'black pomfret' or 'halwa' which is liked by some but has a stronger smell. Now try to get to the market on time. After noon, the fish gets a bit gamey. The fish must be moist to the touch and must not bend much when you pick it and hold it by the head. Gills must be red and moist, a sign of a stale fish is pinkish dry gills.

Now ask the fisherwoman to make slices about half an inch thick. She usually asks if it is for frying or for curry. Pieces for frying may be a bit thicker than for currries. Wash well till the fish smell is gone. I do that five to six times. Rinse gently as fish slices must stay intact and not break up. Sprinkle salt and half teaspoon turmeric powder, pat pieces as you would a nice looking guy on his bum and keep aside. One big pomfret sliced into say five/six pieces. Discard head if you wish but I keep it for later (to fry and eat with drinks).

Masala:

(Ambat-teek) You get ready made dehydrated coconut paste at the bania nowadays. Ask him whether he has coconut milk powder. If not, get half a fresh coconut and get the copra out. Slice the copra and drop the pieces into the mixie. Take five red chillies(three if you want a milder curry). Half inch diameter ball of tamarind preserve.

Add half cuppa water and wet grind to a fine paste (it must have the feel and consistency of Colgate toothpaste.

Then chop half an inch of ginger into julienes and finely chop half a large onion. Keep aside.

Pour in masala paste into flat bottomed vessel and heat on slow fire. If the paste is too thick then pour in some water (half a cup) and stir till it simmers.Throw in ginger and stir. Then gently place the fish pieces in the curry and shake the vessel. Do not stir the fish pieces with a ladle as they may break. Sort of shake the vessel as if you're shaking your lover to get out of bed early on Monday morning.

Then add exactly one tablespoon of dhara cooking oil and again shake the vessel gently or mix with ladle without disturbing fish pieces too much.

Place your black tadka kadai (every queen must have one. You get them outside main bazars on the street), pour in a teaspoon of oil. Heat to high smoking heat and throw in the finely chopped onion. Fry till golden brown and then pour the whole mess into the curry. Stir to mix the onion garnish well. Strew chopped coriander on top of the simmering curry and give it another minute of simmering.

Total cooking time, 15 minutes. Pomfret cooks fast. Can be eaten with bread, steamed rice,or chapattis.

Bon appetit.

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