From Goa, we went to Bombay, a city full of contradictions. This is where the creme de la creme of Indian society lives, from top executives to the glittering stars of Bollywood. This makes it an expensive city for tourism. They showed us real holes for the usual budget and we ended up spending the most expensive night in India in a hostel.
On the other hand, Bombay also has the largest shanty town in Asia, where more than 5 million people live. In the absolute misery is where you find equality and solidarity, feed the elderly. They celebrate everyone's wedding and everyone grieves and cries with the dead. It is incredible that these people, in spite of everything, give us lessons about humanity.
We went to visit the nearby Elephanta Island. And here as elsewhere in India, instead of taking the stones to build temples, they built the temples making caves in the rock itself. And they did it with an amazing degree of detail.
Mumbai, the capital of Maharashtra boasts an amazing variety of food. Whether vegetarian or non-vegetarian, there is a wide variety of different types of cuisine. On its way to becoming the commercial capital of India from a village known mainly for fishing, Mumbai has come a long way in terms of gastronomy. On the other hand, the people who emigrated to Mumbai, from different parts of India hoping to make their dreams come true, have brought with them gastronomically delicious gems that have contributed to diversity.
As a culinary note of this area, we have to talk about fish. Already wanting a fresh fish we went to the restaurants and ordered a lunch with pomfret curry. The waitress showed us all the fish in a tray to choose by eye. It was very rich and as you can see it had an Indian touch (spicy). For the most erudite in Indian food, you will have guessed that it was Tandoori style because of the redness.
Not in vain, seafood plays a major role in the coastal Indian diet, with fish often taking the place of meat. Common fish dishes include the Bombay duck, which is actually a fish called bombloe that is fried or curried, Doi Mach, curry fish with yogurt and a flavor of turmeric and ginger and the Chingri Malai Curry or curry prawns with coconut. You'll also find lobster, plentiful crab, prawns, and squids. The Konkan region is a particularly prized source of fish and seafood, including gigantic jumbo prawns the size of a well-fed crab.
Seafood is a good option if you're trying to avoid spicy foods. Fish is usually prepared in a fairly simple way. It is usually fried (sometimes by bread crumbs) or grilled and served with a touch of lemon or in a mild garlic sauce. However, you will find some fiery fish curries, while spicy seafood is also quite common. The spicy crab is particularly popular.
If you plan to visit Mumbai at any time in the future, then you should definitely try these local dishes that have won praises from people who belong to almost all social conditions.
If there is a recipe that makes us immediately think of India, is one of the curry. One of its variant here is proposed with fish. It is a spicy and savory dish that goes well with white rice or Indian bread. Pomfret is a very popular fish in India. Pomfret curry is one of the most popular and delicious dishes which can be enjoyed by everyone and tastes best when served with plain white rice.
Choose the fish tender and light and make sure it is fresh buying it from your supplier with confidence. Take special care then if the fish is still not clean, carefully removing the skin, bones and entrails. To give the Pomfret curry recipe a more exotic flavor, you can cook the fish with the sauce of the unsweetened coconut milk instead of plain water. The sweet and delicate flavor of coconut, in fact, creates a great contrast with the taste of curry and spicy and strong spices.
Servings: 4
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Nutrition: 442 calories
Ingredients
2 pomfrets
2 tsp vinegar
4 large tomatoes
1 onion
2 garlic flakes
1 inch fresh ginger
4 green chillies
3 tbsp coriander leaves
1 cup groundnuts
1 cup coconut
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric powder
1 tsp red chilli powder
5 black peppers
2 cloves
2 bay leaves
3 tbsp oil
1 tbsp gram dal
10 curry leaves
1 lemon juice
Salt
Recipe Method
Clean and wash the fish. Slice the pomfret into thick slices. Apply salt, vinegar and turmeric powder to the fish pieces. Make paste of garlic, ginger, chillies, coriander leaves. Apply this paste to the fish pieces. Keep aside for 1 hour.
Make fine paste of groundnuts, gram dal, coriander seeds, cumin seeds and coconut. Cover the paste with 3 cups of hot water and set aside. Break the red chillies into pieces and shake out the seeds. Blanch the tomatoes in hot water. Dunk in cold water and peel. Then chop into pieces.
Heat oil in a pan. Add mustard seeds, pepper, cloves, curry leaves and bay leaves. Saute them on low flame for about 2 mins. Add onion and fry till golden brown. Add the fish slices and fry lightly for a few minutes till brown. Add the peeled tomatoes, chopped raw mango, red chilli powder and salt. Add the coconut paste and simmer for ten minutes until the curry starts bubbling and rising on low flame. Cook till fish is done and give the curry a good stir. Garnish with coriander leaves.
Serve hot with steamed rice or bread.
