Pomfret are the most popular, sumptuous and edible fish available in the market and also fetch the highest price from buyers. Its clean white appearance, firmness of flesh and flavor makes it a good substitute over any bone-in fishes in the market. And what’s more? It’s the cooking recipes of this particular fish which is extremely easy, simple and satisfying. You can literally toss this fish in a mouth watering curry rich with spices or make a perfect marination and grill them in the oven. Whatever way you choose to cook the Pomfret, the end result is always heavenly satisfying. In today’s BonGappetit’s blog post , we are sharing two tempting and mouthwatering Marination Recipes for you so that you can try this at your home and get some variety on your plate to sate your fishy cravings with minimal ingredients.
meet hilsa (Ilish), the beloved fish that connects Bengali to its root every once a year. Despite its widespread popularity, fresh hilsa comes at a very high price due to its naturally oily texture and its rich, tender flesh. In fact, fresh hilsa can cost upto 1800-2000 rupees a kilo. Also, what’s the mark of a good catch? It says, “the more bones hilsa has, the tastier it is” but, then good luck with trying to remove the nearly-invisible bones that this fish has, its crazy seeing how Bengali’s are so patient with this particular fish that has gazillions of fish bones in it but then after all, at the end of everything it all comes down to its heavenly delicious taste that is cooked in mustard and curd paste that adds rich and the perfect sharp pungent flavor to your dish for your morning lunch while its drizzling outside . A very rich and popular Bengali recipe of cooking Hilsa is Bhapa Ilish when cooked with curd, green chilies, mustard oil and mustard seeds, its combined flavor adds a very powerful and strong pungent flavor and aroma which is so powerful that it can make your tummy thunder in hunger and make you forget all your pain while you enjoy relishing this cuisine on the dining table! No Kidding!
Bombil or Bombay Duck as the name says is not actually a duck; it is in fact, a very fleshy fish with soft bones that is found only in the waters around Mumbai. In fact, I have read somewhere on the internet that, there is a legendary story explaining this, when Lord Rama was building a bridge to Lanka, he sought the help of all the fish in the sea. All obliged, but for the stubborn little Bombil. In a fit of rage, Rama flung it aside, and it plopped into the seas near Mumbai. This also explained away the softness of its bones. Well, I have no idea if this is a true or not, but being a Bengali living in Mumbai since birth, I had to try this fish once in my lifetime and so I did! And it was such a delightful experience for me to savour this fish recipe with its juicy soft bones and tantalizing aroma. The soft bones of this fish won’t hurt it s almost easy to swallow them with plain white rice and dal.
This food recipe is simply mind-blowing and deliciously rich in flavor and spices, the curry is medium spicy and the fish is fried in the beginning and later cooked in the gravy taste simply sweet and delicious, basically it is a recipe God has made to satiate your fish cravings on any week days to bless your taste buds, this fish curry definitely has a separate fan base, cooked in every Bengali households and on special Bengali occasions, by just looking at this fish curry recipe being cooked in the kitchen will make your stomach growl and mouth-water. It is so scrumptious!