Spicy Pomfret Pesmol with Boiled Egg

Ingredients

• 1 whole fresh pomfret (bawal)
• 1/4 teaspoon salt
• 3 starfruit (belimbing)
• 5-6 red chili peppers (adjust to taste for spiciness)
• 10-15 red chilies (not too spicy, more for color and flavor)
• 5-8 shallots
• 3 cloves garlic
• 3 candlenuts (kemiri)
• Fresh ginger (to taste)
• Fresh turmeric (to taste)
• 3 bay leaves (daun salam)
• 1 1/2 tomatoes, diced
• 2 small glasses of water
• Oil for frying and sautéing

Instructions

1. Prepare the Fish:

   • Thoroughly clean the pomfret and sprinkle it with salt. Rub it with starfruit to eliminate any fishy odor. Set aside.

2. Cook the Egg:

   • In a separate pan, bring water to a boil and cook the egg until hard-boiled. Once done, peel the egg and set aside.

3. Prepare the Spice Paste:

   • Blend the red chilies, ginger, turmeric, candlenuts, shallots, and garlic until smooth. If you prefer, you can grind them using a mortar and pestle.

4. Fry the Fish:

   • Heat oil in a pan and fry the pomfret until it turns golden brown and crispy. Remove and set aside.

5. Sauté the Spice Paste:

   • In the same pan, add a bit more oil if needed and sauté the spice paste until fragrant.

6. Make the Sauce:

   • Add water to the pan and bring it to a boil. Stir in the diced tomatoes and bay leaves. Cook until the mixture is aromatic and slightly thickened.

7. Combine and Simmer:

   • Add the fried pomfret and the boiled egg to the pan. Simmer until the fish and egg are well-coated with the sauce and fully cooked.

8. Serve:

   • Once everything is well-cooked and the flavors have melded, remove from heat. Serve hot and enjoy!

This vibrant and flavorful dish, Pesmol Bawal with Boiled Egg, makes a delightful and savory addition to any meal. Enjoy your culinary adventure!