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Total Time:
Total Time:
35 minutes
Prep Time:
Prep Time:
15 minutes
Cook Time:
Cook Time:
25 minutes
Yield:
Yield:
*7 Servings
Calories:
Calories:
*210 Calories per Serving
*Use this recipe with caution as the measurements are not yet tested for accuracy*
*Use this recipe with caution as the measurements are not yet tested for accuracy*
*If you do make this recipe, please take pictures and share your measurements with Rune. Thank you!*
Ingredients
Ingredients
2 Pompano, cut into steaks
1 yellow onion, chopped
1 teaspoon of salt
1 tablespoon of turmeric powder
Vegetable oil
1/4 cup of water
2 teaspoons of red chili powder
5-6 Indian green chili peppers, sliced vertically into halves
1 bunch of cilantro, finely chopped
Additional salt to taste (optional)
Preparation
Preparation
Prepare the Pompano: Begin by giving your Pompano steaks a thorough wash with water and salt, ensuring they are clean and fresh.
Place them in a bowl and pat the water dry with a napkin.
Turmeric Infusion: Once dried, sprinkle the Pompano steaks with 1 tsp of salt and 1 tbsp of turmeric (holud). Gently toss to ensure an even coating.
Heating Things Up: Heat 2 pans on medium-high heat.
1st Pan: The oil should be deep enough to submerge the steaks halfway.
2nd Pan: Meanwhile, simultaneously heat a second pan on medium-high heat to caramelize the onions. This pan will only need a drizzle of oil to caramelize.
Sizzling Onions: While the oil heats up in the first pan, carefully place the finely sliced and diced onions in the second pan, allowing them to sizzle and caramelize.
Add a pinch of salt to the sizzling onions in the second pan. Alternatively, you can season after cooking but be careful to not over-salt your dish.
Turn off the heat from the second pan and return your attention to the first pan to fry the Pompano steaks.
Crispy Pompano: Slowly and gently place the turmeric-coated Pompano fillets into the first pan, letting them turn crispy.
They should turn semi-white in color with a hint of yellow from the turmeric.
Turn the Pompano steaks to achieve a slight darkening of color on both sides.
Tender Care: Turn and stir the Pompano as needed, maintaining a gentle touch to avoid breaking the fish.
Harmonious Union: Gently slide the now well-fried Pompano steaks into the second pan with the onions.
Fiery Flavors: Add in the 2 tsp of red chili powder with 1/4 cup of water.
Then, introduce the 4-5 sliced, Indian green chili peppers.
Simmer to Perfection: Reduce the heat to low, allowing the flavors to meld and the sauce to thicken.
Top with the finely chopped cilantro.
Place a lid on the pan to retain the essence of your creation.
Serving Time: When the desired consistency of jhool is reached, turn off the heat. You have the choice to keep some of the flavorful sauce or allow it to evaporate entirely, depending on your preference.
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