I called in for fish from Poonam at Khar Market yesterday to stock up with all the uncertainty around. We were without fish during the first lockdown till she began to deliver home. We have avoided going to the markets even after they opened. Trying to get delivered in to the extent we can.
Made a spur of the moment recipe with pomfret today which I wanted to share with you as it turned out well. Pomfret in tomato sauce and on a bed of chia & black rice pasta for me.
Here’s how:
Heat a teaspoon of olive oil in a saucepan.
Add 1/2 a sliced white onion & 2 finely chopped garlic pods.
Sauté it and add a pouch of tomato purée. Bring to a boil and once the purée thickens, place the fish.
Let the fish cook on a high heat and then flip it after the surface of the fish changes colour. I added some chopped carrots too as K would have it without pasta.
Add sea salt and spices such as black pepper, chilli flakes, rosemary, oregano.
Cover the saucepan with a lid and you should be done in another 5 minutes or so.
I drizzled some extra virgin olive oil at the end over the sauce.
The chia & black rice pasta was from Kitchen Stories by ALK. Went pretty well with the sauce.
For herbs I used the last of the Eclectic Kitchen salsa macha which had come with Soul Company Taqueria Box a couple of weeks back. They call it a Mexican pesto and it has chilli flakes, garlic, apple cider, olive oil etc. Played Vivaldi on Alexa while I cooked.
The beauty of using pomfret rather than black cod or Norwegian salmon meant this became both a #supportsmallbusiness and a #vocalforlocal post. #stayhome too!
