Two fresh pomfrets

I had two nice pomfrets to cook last Sunday morning. What a lovely prospect for lunch. When the fish is as fresh as this, it is very easy to cook. I coated them with a paste of ginger, garlic, red chili powder, and salt. They need to sit in it for a bit; I gave it about fifteen minutes. Then, one by one they went into a non-stick pan where I’d heated a tiny bit of mustard oil. Three minutes for one side, two for the other, and it was done. Quick, and wonderful to eat after a fresh garden salad. A couple of months back I’d pickled some cherries in vinegar. That hint of sweetness in the vinegar makes a nice base for the salad dressing. We rounded off the meal with a sitafal (Annona squamosa).

I can never make fish without remembering this panel by Bill Watterson.