Fried Pomfret with Tangy Tomato Sauce

As I said earlier, I’m not a big fish eater but Pomfret is something I can rarely say no to. This is one recipe I prepared some time ago and really loved the way it turned out. For any fried ingredient, the sauce is the one that makes a difference and adds in to the flavor…and if it is home-made, even better!! Healthy and delicious as well!

Good and tasty food is something which really makes my day. I’m sure this recipe will make yours too. So go ahead and try it out without any second thoughts 🙂

Enjoy 🙂


Preparation Time: 10 minutes

Cooking Time: 25 minutes


Cooking oil – as required for frying the fish

Pomfret – 2 or 3 fish cut into pieces

Paprika – 3 tsp

Turmeric – 3 tsp

Salt – as required


For the sauce:

Mustard seeds – 1/2 tsp

Tomato – 1 large, finely chopped

Spring onion – a small bunch, chopped

Garlic – 3 cloves, chopped

Lemon – juice of 1/2 to 1 lemon

Coriander leaves – a handful

Salt – as required


Step 1: Heat oil in a pan. Add garlic and saute for few seconds. Follow by adding the mustard seeds and tomato. Cook for another 2 to 3 minutes.


Step 2: Add the spring onion and mix well. Add the lemon juice and mix. Add some salt as required. Add the coriander leaves. Transfer the sauce to a serving bowl.


Step 3: Marinate the fish with paprika, turmeric and salt for around 10 minutes. Add oil to the pan. Shallow fry the fish on both sides so that they are lightly browned. Keep them aside.


Step 4: Serve the fish with the tangy tomato sauce and some freshly baked bread.

To print this recipe click here: Fried Pomfret wtih Tangy Tomato Sauce

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Fish with a fruity twist

Woaahhh! What an amazing night it was! Well…. I’m talking about New Years Eve. We went to one of the parties here in Singapore with a spectacular view of the fireworks. The fireworks in Singapore on 31st December (at Marina Bay) every year is simply amazing. It went on for 8 long minutes! I managed to take some quick shots this year too. This has been my favorite part of the celebration and I didn’t miss it once in the past five years 🙂

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So, another new year has set in, bringing hope, dreams and new resolutions! I too made some resolutions this year:

a. to exercise regularly

b. to sleep early (I’ve been sleeping quite late the past year)

c. to be more generous

What is your resolution this year? 🙂

No matter how the year goes, great food always makes it better, doesn’t it? So here I bring to you more recipes this year, starting with the ‘Fish with a fruity twist’. The recipe seemed quite interesting and I knew instantly that I had to try it out! The fruits add a great, unique flavor to the fish which I had never tasted before 🙂

[Adapted from a Persian recipe by Najmieh Batmanglij from her book “A taste of Persia”. Do visit her website Najmieh’s Kitchen for more delightful recipes].

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Preparation Time: 20 minutes

Cooking Time: 25 minutes

Serves: 4


Cooking oil – 2 tablespoons for frying the fish, 1 tablespoon for the fruity sauce

Fish fillets – 5 fillets  (I used grouper)

Tomato juice – 1/2 cup

Pomegranate juice – 1/2 cup

Orange juice – 1/2 cup

Grape juice – 1/2 cup

Spring Onion/Scallion – 12 sticks, chopped

Honey – 1 tablespoon

Garlic – 2 big cloves, crushed

Flour – 1 tablespoon

Persian spice mix (advieh) – 1 teaspoon (you can prepare this at home if you don’t have it, follow the link for the ingredients. I prepared it at home by grinding together turmeric, cinnamon, cloves, cumin, ginger, coriander and black pepper in small quantities)

Pomegranate seeds – 1/4 cup, for garnish (optional)

Salt – to taste

Step 1: Heat 1 tablespoon of oil in a pan or U-shaped vessel. Add the spring onions/scallions and garlic and cook for around 2 to 3 minutes.

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Step 2: Add the fruit juices, tomato juice, flour, honey, spice mixture and salt. Let it cook for another 5 minutes. Transfer to a bowl and keep aside. The fruity sauce is now ready.

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Step 3: Add little salt to the fish fillets and fry it on both sides for around a minute.

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Step 4: Add the fruity sauce to the fish and let it cook for another 10 to 12 minutes until you have a very thick sauce.

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Step 5: Transfer to a serving dish and garnish with fresh pomegranate seeds or grapes. Serve hot with bread of your choice or with rice or middle eastern pilaf.

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Baked Fish with Mushroom Sauce

Fish had been a staple diet at home since I was a kid. There would be a fish dish (mostly river fish) everyday at home along with vegetables. Even when there was a meat dish cooked, there would still be fish fry or something by the side. It had become such a dreadful daily affair that it came to a point where I started hating fish! Maybe it was due to the fact we had it almost everyday, almost the same types of fish (except the seasonal ones) and the recipes were similar. A kind of monotony had set in. I had even starting having arguments with my mother as I refused to eat fish! When I left my hometown to attend college, I was so relieved from this and it was then that my staple diet changed from fish to chicken or meat and it had been that way since then! I ate out on most days during my college and I wouldn’t even look at the fish section on the menu.

However, after I came to Singapore, I found myself opening up slowly to eating fish again. It started with my husband asking me to taste the fish dishes he ordered for himself when we went to restaurants.  I started thinking “Well… these are not that bad, these are rather good!” I started trying out some fish recipes of different cuisines at home and started liking it. Another reason for this is the wide variety of fish available here. You’ll be amazed at the variety at the big wet markets! Even now fish is not the first option I would usually go for, but if there are yummy recipes, why not?

Recently, I wanted to try some recipe with mushrooms since I had two packets of mushrooms in the fridge, and hence tried this recipe.

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Serves: 4

Preparation Time: 20 minutes

Cooking Time: 35 minutes


Fish Fillet – 1000 gm (four fillets of 500 gm each), you can use the fish of your choice

Mushrooms – 400 gms

Cooking Oil – 3 tablespoons

Garlic – 4 medium cloves, chopped; 3 cloves ground into a paste

Onion – 1.5 chopped, 0.5 ground into a paste

Butter – 1 to 2 tablespoons

Whipped Cream – 1/2 cup

Vegetable Stock – 1 cube, mixed in 1/4th cup hot water

Salt – to taste

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Step 1: Add around half of the quantity of the butter, onion and garlic paste  and 1 tablespoon oil to the fish. Make sure the ingredients are spread evenly and marinade the fish for around 10-15 minutes. Meanwhile, you can prepare the other ingredients.

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Step 2: Heat the rest of the oil in a pan. Add the chopped onions and garlic and fry for few minutes until it has a nice brown color.

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Step 3: Add the mushrooms and cook until they are soft, but not mushy. Meanwhile, pre-heat the oven to 125 degrees centigrade.

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Step 4: Once the mushrooms are cooked, add the cream and vegetable stock. Cook until the desired consistency is reached. Add salt for taste. The mushroom sauce is done.

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Step 5: Place the fish in a baking dish. Add half of the mushroom sauce on top of the fish. Bake the fish until cooked. Transfer on to a serving dish and pour the rest of the hot sauce. Serve with the bread of your choice.

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A few tips:

  • I prefer baking the fish with half the mushroom sauce and then pouring the rest. If you prefer, pour the whole sauce on the fish before baking, or bake the fish separately and then pour the sauce on top.
  • Instead of vegetable stock, you can also use mushroom stock if available.
  • You can also add thyme leaves to the sauce if you like the taste.

Fish in Turkish style (Pilaki)

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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 170C/ 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.