The way fish is prepared in Bombay, often called Bombay Duck, is a wildly popular way to prepare pomfret, butterfish, or sole. Pomfret is available throughout India, perhaps to a greater degree in Maharashtra.
Ingredients:
2 garlic cloves crushed
4 green chilies chopped
1/2 teaspoon turmeric
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1 tablespoon tamarind paste
2/3 cup oil
2 lbs of pomfret or sole
1-1/2 cup coconut cream
2 tablespoons of cliantro
Mix garlic, chilies, spices, tamarind and 1/2 cup of oil in a small bowl. Cover the fish fillets in a shallow dish and cover with this marinade. Let this sit in the refrigerator for an hour.
Heat oil in karhai (sauce pan) and fry fillets (one at a time) until brown and crispy. When all fillets have been cooked, place the remaining marinade from shallow dish into frying pan and mix with coconut cream and cilantro. simmer for 10 minutes and pour over fillets.
