No-fret pomfret

Pushpesh Pant

Pomfret is fish that literally jumps out of the water and never fails to surprise us with new tricks. Both the black and the silver variety have their own loyal supporters. True, it is more expensive than many other species but can be prepared in dozen of interesting ways — wrapped in leaf, pan-grilled or vying for top honours with the murgh in a tandoor to name just a few. We have had it poached with just a trace of mustard and draped in sauce like tangy tamarind gravy-sliced and boneless. The flat beauty also has the advantage of coming in sizes that make perfect individual portions. Recently, at a friend’s seafood restaurant in Delhi, we encountered it draped in the familiar hara masala with a different twist. The green chillies, fresh coriander and mint were there and good old lime juice had contributed its delightful bit but what made this dish special was the pan-grilling ‘treatment’ accorded to the fish after ‘adulterating’ the hara masala with powdered spices and mustard paste. The chef was evasive about the secret ingredients used but our palate could discern the notes of garlic and fresh coconut. We have tried to reverse engineer the product and hope will avoid being sued for infringement.

Pomfret Hara Masala

Ingredients:
Pomfret (2 medium sized fish, cleaned-innards removed)     750 g
Green Chillies      2-3
(slit and deseeded)
Garlic cloves (crushed)     4-6
Coriander powder     1tsp
Cumin powder     1/2tsp
Mustard powder     1 tsp
Fresh Coriander leaves      ¼ cup
(cleaned, washed and chopped)
Fresh mint leaves      ¼ cup
(cleaned, washed and chopped)
Grated coconut      ¼ cup
(grated, preferably fresh)
Lemon juice     1tbsp
Salt to taste
Oil    2tsp

Method: Wash and pat dry the fish. Sprinkle little salt and turmeric and keep aside for 20 minute. Grind all other ingredients to a smooth paste. Gently coat the fish evenly with this spicy paste. Place the fish on a banana leaf square. Line a non-stick pan with a thin film of oil and grill the fish for 7-8 minutes turning carefully once half way through. Enjoy.