Turkey has been one of the most fascinating countries I have visited till date. Starting from the people to the food! Yes, I loved the food and even 10 days at a stretch seemed too less a period!
Hence, after my return, I wanted to try my hand at Turkish food. I tried out some of the mezze appetizers and it turned out to be quite good! We’ll come to that later.
I’m sure fish is a favorite to many of you and Pomfret…. yummm! ‘Pilaki’ in Turkish refers to a dish cooked in a sauce made out of onion, garlic, carrot, potato, tomato or tomato paste, sugar and olive oil. Fish Pilaki is quite a popular dish there and I chose Pomfret for this one. I’ve tweaked the recipe a little bit to suit my style.
As for the taste of this dish, this is definitely yummmmm! So just go for it!
Serves: 2 – 3
Preparation Time: 10-12 minutes
Cooking Time: 30-35 minutes
Olive Oil – 3 tablespoons
Pomfret – 2, big sized. You can use smaller ones as well depending on the size of your oven dish.
Potato – 1 big or 1-2 medium, diced
Carrot – 1 big, chopped
Red or Yellow pepper – 1, cut into small square like pieces
Onion – 2, chopped
Tomato – 2 large, chopped / Tomato juice
Garlic cloves – 3 to 4 cloves finely chopped
Green Chilli – 2, seeded and chopped
Lemon – 1 to 2, juiced
Bay leaves – 2-3
Sugar – 1 teaspoon
Ground black pepper
Parsley/Coriander leaves – to garnish
Salt – to taste
Step 1: Cut the fish on the top and bottom carefully without cutting the backbone.
Step 2: Heat oil in a pan. Put the onions, garlic and chilli and cook until soft. Meanwhile, pre-heat the oven to 1700 C/ 3250 F for 5-7 minutes.
Step 3: Add the carrots and potatoes and cook for another 3-4 minutes. Stir in the tomatoes, sugar and bay leaves.
Step 4: Add around 2 cups of water and bring to boil. Lower the heat and cover the pan, let cook for 5-10 minutes, until the vegetables are soft. Make sure you don’t cook for too long, else the vegetables may become mushy. Add salt and pepper according to taste.
Step 5: Place the vegetables at the bottom of an oven proof dish and place the fish on the top. Cover the fish with rest of the vegetables over them. Pour in the lemon juice on top making sure it covers the fish properly. Put a few parsley/coriander leaves on top.
Step 6: Place the dish in the oven for around 20 minutes or until the fish is cooked. Remove from the oven and allow it to cool. Garnish with parsley/coriander and serve hot with bread or rice.
Tips to adapt:
- You can use other fish like Mackerel, Shellfish, mussels etc as per your taste, instead of Pomfret.
- If you don’t have olive oil, you can use vegetable oil as well.
- For a vegetarian option of this dish, replace fish with beans.