Pomfret in Pistachio Gravy
Pomfret in Pistachio Gravy

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, pomfret in pistachio gravy. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Pomfret in Pistachio Gravy is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Pomfret in Pistachio Gravy is something which I’ve loved my entire life. They are nice and they look fantastic.

Ingredients for Pomfret In Tomato Gravy Recipe. Trim pomfrets, cut the heads and clean the insides. Make fillets and cut each fillet into four pieces.

To get started with this recipe, we must prepare a few ingredients. You can cook pomfret in pistachio gravy using 11 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Pomfret in Pistachio Gravy:
  1. Take 4-5 fish pieces
  2. Get 3 tbsp mustard oil
  3. Get 1/2 tsp nigella seeds
  4. Prepare 1 tsp mustard seeds soaked for 10-15 minutes
  5. Make ready 2 green chilies
  6. Take 2-3 tbsp chopped pistachios
  7. Get 1/2 cup yoghurt
  8. Prepare 1/2 tsp turmeric powder
  9. Take 1/2 tsp cumin powder
  10. Take to taste salt
  11. Take 1/2 tsp coriander powder

Its buttery and melts in your mouth. Here is how to do an awesome White Pomfret Fish Fry or Vavval Meen. Pomfrets are perciform fish belonging to the family Bramidae. Pomfret Fish Curry Chanduva Chepala Iguru (చందువా చేపల ఇగురు) in Telugu - Godavari Village Foods.

Steps to make Pomfret in Pistachio Gravy:
  1. Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Blend the mustard seeds, pistachios, green chilies and the yoghurt into a smooth paste. keep aside.
  2. Heat 3 tbsp. oil in a pan and lightly fry the fish on both sides. Keep aside. Temper the same oil with nigella seeds. Add the paste and all the dry spices. Saute till the oil separates.
  3. Add 1 cup water and bring it to a boil. Now add the fried fish and simmer, covered, for 4-5 minutes.
  4. When done, switch off the flame and add the remaining mustard oil. Give it a stir and enjoy with hot steamed rice.

Don't worry; this won't make the pistachio paste taste orangey, or like perfume; orange flower water simply helps amplify the natural aromas present in pistachios already (rosemary works in a similar way, but is more difficult to incorporate into the paste at low levels). Strain the tomatoes through a coarse strainer to make puree. I would like to use them up. Perhaps most of the salt will come off when boiling anyhow? Pistachios keep better in their shells, but they do require cracking before you can consume or use them in cooking.

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