Pomfret originated from the Portugese word ‘pampo’ A seawater fish with one single bone. Pomfrets are perciform fish belonging to the family Bramidae. This category of fish is also called Butterfish. On the health side, Pomfrets are a great source of calcium, vitamins A and D, and B vitamins, including Vitamin B12, vital for the nervous system. It also offers iodine, critical for the thyroid gland. A useful brain food, the Pomfret is good for eyesight and healthy hair and skin.
Pomfret fishes are high in fat content, provides calcium, vitamins A and D, and B vitamins, including Vitamin B12. Increased Vitamin B12 makes it important for the nervous system. It also contains good amount of iodine, critical for the thyroid gland. Thus Pomfret is good for eyesight and healthy hair and skin
- White Pomfret: 180 / 200 gms
- Ginger Garlic Paste: 1 tsp
- Hung Curd: 1 tsp
- Black Salt: 1 tsp
- Chat Masala: 1 tspn
- Amchoor: ½ tsp
- Kashmiri Chilly Powder: ½ tsp
- Mustard Oil: 1 tsp.
- Black Pepper Powder: 1 tbsp
- Turmeric Powder: 1 tspn
- Fish Masala Powder: 1 tsp
- Cinnamon Powder: ½ tsp
- Chopped Coriander Leaves: 1 tsp
- Lemon Juice: 1 tsp
- Clean, wash, RinsePomfret, and Pat dry with a Kitchen Towel. Marinate Pomfret with salt, Lime juice, and white pepper. Keep aside.
- In a bowl Mix hung curd, garlic, cream, Mustard oil, Basen Flour and all other ingredients except Coriander Leaves.
- Keep the Pomfret in a flat tray or oval tray. and Pour the curd mix on the fish, smear well and turn and continue the process.
- Cover the fish with a silver foil to avoid burning. Grill the fish in a preheated Ovenat 180 degree C for 20mts basting on both sides. You can check the degree of cooking by pricking with a toothpick.
- Serve Hot Grilled Pomfret in a plate with salads and Mint Chutney.
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.