Ahaa Silver Pomfret is available in the markets of the United Kingdom, especially at Red Rickshaw. But what exactly is a Pomfret Fish, especially in the UK? It is a fish with a sweet and rich flavour and light texture. It contains good fats and it is also abundant in calcium, vitamins A, B, and D, which are all essential for one’s nervous system. Aside from these, it contains iodine which is critical for one’s thyroid gland. Pomfret fish also contains nutrients that are good for the eyesight and skin. Since it contains various nutrients and vitamins, pomfret is a great consumption for people living in the UK. It is a good source of protein and omega 3 fatty acids in just one 4 ounce serving. This promotes heart health by increasing the cardiovascular rate variability. More so, pomfret is healthy because it contains little to no bad fats that are commonly and usually found in red meat. Silver Pomfret is one of the classifications of the pomfret fish species. One of its health benefits is its low mercury level. Some species of fish have mercury level in them as pollution contains mercury. Fish consumes this so when people consume fish, they also consume some amount of mercury, however harmful, because it is inevitable. Bengali Pomfret Curry Ingredients: 4 pomfret 1 roughly chopped medium onion 1 roughly chopped medium tomato 2 garlic cloves 3-4 green chilis ½ tsp nigella seeds ¼ tsp turmeric powder 1 tsp Kashmiri chilli powder ½ cumin powder ½ tsp sugar or any preferred sweetener Salt 3-4 tbsp mustard oil, or any preferred one 2 tbsp chopped coriander leaves for garnishing Instructions: Marinate the fish with salt a ½ tsp of turmeric powder. Keep it aside for the meantime. Make a coarse paste of onion, tomato, and garlic. Keep it aside. Put 2 tbsp of oil in a pan over medium heat. Then, when already hot, add the fish. Fry for 3-4 minutes until golden brown. Strain and take it off of the heat. Then, set aside. Add the oil to the same pan and taste with nigella seeds and slit green chilis. When they start to splatter, add the onion-tomato paste and saute over medium heat. Stir for 4-5 minutes until the water is evaporated and the oil is now seeping through the masala. Add the turmeric powder, cumin powder, chilli powder, and salt in it along with 2 tbsp of water. Mix it well. Continue cooking over medium heat for 3-4 minutes or until you see the oil seeping through the masala. Add 1 cup of water and boil. Let it simmer for 2 minutes. Add the fish onto that pan. Slowly slip it in along with some coriander leaves. Simmer for another 3-4 minutes. When done, take it out and place it on a plate or whatever you choose. Then, sprinkle with some fresh coriander leaves. Enjoy.