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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Baked Cabbage Kofta and Eggplant in Tomato sauce

I’ve started making baked dishes since last year and I’m slowly growing an affinity towards it. You may ask why? Well for the obvious reasons… it is a healthier option as it requires less oil compared to cooking (for many recipes), saves time (I can keep the ingredients for baking and watch my tv show or do other chores) and gives the dish a very unique taste – be it fish, meat or vegetable 🙂

Talking about vegetables, let me tell you I have always been a chicken and meat lover. I can literally count days when there was no chicken or meat in my meals. Even on days I didn’t have company, I remember going to my favorite restaurants alone to enjoy the dishes I like the most 😀

However, with time I’ve realized that having vegetables is important for one’s diet and nowadays I try to balance it out by cooking vegetables as well at home! For this dish, I baked cabbage along with potato, corn and some sauces and herbs. I also had some eggplant in the fridge and so I cooked them separately with tomato sauce and a few other ingredients. After cooking for the last few years, I’ve realized that vegetarian food could also be very tasty if prepared with the right ingredients and in the right way 🙂

Have a great weekend and hope it’s accompanied with good food 🙂

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Preparation Time: 30 minutes (all inclusive)

Cooking Time:

Baked Cabbage Kofta – 40 minutes (including baking time)

Eggplant in Tomato sauce – 15 minutes


Baked Cabbage Kofta – Around 4 to 5

Eggplant in Tomato sauce – 2


For the Baked Cabbage Kofta

Olive oil – 1/4 tablespoon + 2 teaspoons (for brushing)

Cabbage – 1 medium, chopped

Corn – 1/4 to 1/2 cup

Ginger and garlic paste – 2 to 3 teaspoons

Cumin powder – 1 teaspoon

Dried Parsley leaves – 1 teaspoon

Chili Lime powder – 1 teaspoon

Potato – 4 medium, boiled, skin peeled and mashed

Salsa – 1 tablespoon

Salt – to taste

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For the Eggplant in Tomato Sauce:

Olive Oil – 1 tablespoon

Eggplant – 4 small, cut into discs

Tomato sauce or puree – 2 tablespoons

Sesame seeds – 2 teaspoons

Onion – 1 medium, sliced

Lemon juice – 2 teaspoons or as per preference

Coriander leaves – 1 tablespoon, chopped

Water – 1/2 cup

Salt – to taste

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Baked cabbage:

Step 1: Heat olive oil in a pan. Add the ginger garlic paste followed by the chopped cabbage. Cook for around 3-4 minutes.

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Step 2: Add the cumin powder, dried parsley leaves and chili lime powder. Follow by adding the corn, mashed potatoes and salsa. Add some salt for  taste. Mix well and cook for another 2-3 minutes. Transfer the mixture to a big bowl and let it cool for some time. Meanwhile, preheat oven to 180 degrees C for 10 minutes.

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Step 3: Make small balls or squares (shape it as per your preference) from the above mixture. Brush each of them lightly with some olive oil. Place them on an oven tray covered with aluminium foil. Bake for around 20-30 minutes at 180-200 degrees C until you get a nice golden brown kofta.

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Eggplant in Tomato Sauce:

Step 4: While the koftas are being baked, heat another tablespoon of olive oil in a pan. Add the onions and eggplant. Cook for 3 minutes or so until the it is soft and starts changing its color.

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Step 5: Add the tomato sauce or puree and mix well for another minute. Add the sesame seeds and coriander leaves. Add 1/2 cup of water after few seconds. Cook for another 5 minutes or so until you have the desired consistency. Transfer to a serving bowl.

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Check your koftas now. Once they are done, transfer to a serving dish.

Step 6: Serve both koftas and eggplant hot with fresh bread of your choice.

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Spicy Sausage with Potatoes

Back in college, when I didn’t know how to cook gourmet dishes, I came out with this dish which was a blessing for my taste buds! I made this at times for dinner during exams and also sometimes on Sunday mornings. Yes that’s the specialty of this dish. You can have it for breakfast, lunch or dinner.

It’s basically a simple mish mash of some basic ingredients which I find tasty without much processing. Even now I like preparing this dish from time to time for my family and they simply love it!

Go ahead and try it! If you feel adventurous mix up your favourite ingredients and let me know about your version 🙂


Serves: 4

Preparation Time: 10 minutes

Cooking Time: Around 15 minutes


Cooking Oil – ½ to 1 tablespoon

Sausage (Chicken, beef, pork as per preference) – 2 packets, cut into small cylindrical pieces

Potatoes – 3 big potatoes, boiled and skin peeled, cut into small cubes

Garlic cloves – 1 to 2 cloves finely chopped

Onion – 1, sliced

Tomato – 1 ½, chopped

Button Mushroom – 1 small packet, sliced

Green Chilli – 3 to 4, chopped (You can use less if you don’t like it too spicy)

Ground black pepper

Salt – to taste


Step 1: Heat oil in a pan and fry the onions till they are lightly browned.


Step 2: Add the tomatoes and garlic and fry for another 4-5 minutes. Add the mushrooms and green chillies and cook for few more minutes until the mushrooms are soft.


Step 3: Add the sausages and cook for another 2 minutes.


Step 4: Lastly, add the boiled cubed potatoes. Stir for 1-2 minutes. Sprinkle the ground pepper and toss well. Serve hot.


This dish can be served as a standalone dish or with bread of choice.


Tips to adapt:

  • Boil the potatoes the previous night to reduce your time of cooking.
  • Add in chicken or meat stock to make the dish juicier.
  • For a vegetarian option of this dish, replace sausage with mock meat or vegetables like broccoli.