Tuesday, June 21, 2011

Atlantic Pomfret in Vegetable Curry

This post will be my last entry before I leave for my summer vacation to Malaysia tomorrow.I promised I will try to post more authentic and delicious homemade food cook by my mom as long as the Internet connection is cooperate..Well,can't wait to test my mom cooking...so long..

Well,as far as I know there are only 2 types of Pomfret:black and white..But recently when I shop for seafood and fish at fishmonger I come across Atlantic promfret,it's also know as " Brama brama" .This fish look exactly like regular pomfret,same shape and size.The only different is the color and thickness of the outer layer skin!!.The skin texture look like silver and it's quite thick.For me, I peeled the outer layer of the skin away after the fish cooked before consumed.To be honest, I think the skin look like leather,pardon my ignorance!! I think this type of fish is suitable for grilling or baked..but I preferred to cook it with vegetable curry!! Viola!!

2 Atlantic pomfret,clean and cut into 1/2
100 gm baby carrot
2 tomato,cut quarter
10 asparagus cut 2 inch
2 medium onion,peeled and cut chunk
10 red chili pepper,removed seeds and cut

4-5 tbsp sambal belacan pasta
4-5 tbsp fish curry powder(Baba's brand)
2 sprig curry leaves
1 can coconut milk(400ml)
1 cup whole milk or more if you like extra sauce
2 cube anchovies bouillon(shrimp or chicken is OK)
2 tbsp sugar
2-3 tbsp oil
salt to taste


1:Prepare a 5 qtr stock pot or wok at medium high heat.Add in oil ,curry leaves, sambal-belacan-paste and curry powder,mix well with spatula for 5 minutes.
2:When the paste is fragrant,add in coconut milk ,milk,carrot and anchovies bouillon.When the gravy bubbly boiled add in the rest of all the vegetables .Cook for another 10-15 minutes before add in sugar and salt.
3:Check the seasoning ,add in cut fish.Cook for 5-10 minutes at high heat.Do not overcooked the fish.Dish out and serve warm with rice,bread or noodles.


Pete said...

Pomfret sure goes along well with curry....delicious!

WendyinKK said...

My MIL was just talking about how her MIL cooked pomfret curry the other day.
I think there are more than just 2 types of pomfret. Here, there's black, white, 'dau dai chong' and gold pomfret.

Melissa said...

Have a safe flight!!I'm so jealous!!!Eat more yummy food for me!!

Little Corner of Mine said...

Yummy, I like to add lots of veggie in my curry fish too. Have a fun trip!

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.