The Pompano is a cousin of the pihrana I believe...and it's an easy fish to cook. For starters, it doesn't have any scales. Its bones are few and easy to remove. The meat is medium firm and quite tasty....and you can fry, steam, bake, grill it however you like.
There are many ways to season and cook this fish. My current favorite is to rub a curry powder mix onto it (as well as inside the cleaned belly). Then I pan fry it until I can easily push a fork through the whole fish. Add some fresh chopped cilantro and squeeze some lime over it as you eat. Yumz!!
Ingredients:
Curry powder mix (tumeric, chili powder, masala, ground coriander, ground fennel seeds, ginger powder....whatever is in your cupboard)
Cilantro
Lime
Ingredients:
Curry powder mix (tumeric, chili powder, masala, ground coriander, ground fennel seeds, ginger powder....whatever is in your cupboard)
Cilantro
Lime
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