Pomfret Curry

Ingredients

Quantity	Measure	Ingredients	Description
2	Large	Pompfret - White	Clean and cut.
1	Teaspoon	Garlic Paste	Marindate
1/2	Teaspoon	Ginger Paste	Marindade
1/2	Teaspoon	Turmeric Powder	Marinade
	Little	Salt	Marinade
2	Tablespoon	Coriander(Dhania)	Grind Masala
1/2	Teaspoon	Turmeric Powder	Grind Masala
1	Tablespoon	Chilly Powder, Red	Grind Masala
1	Teaspoon	Garlic Paste	Grind Masala
1/2	Teaspoon	Ginger Paste	Grind Masala
2	Tablespoon	Cooking Oil	For Seasoning
8	Nos.	Curry Leaves (Kadi patta)	For Seasoning
3	Medium	Chillies Green	Slit, For Seasoning
2	Medium	Onions	Sliced, For Seasoning
1, 1/2	Nos.	Coconut scraped (fresh)	Extract thick and thin juice
4	Piece	Mango - Raw	4 slices, without skin
1	Tablespoon	Coriander Leaves (Kothmeer)	For garnishing

Method

Wash and make slits on the pomphret. Apply half the turmeric powder, half the ginger-garlic paste and salt to the fish, and marinate for 1 hour.

While the fish is being marinated, grind the coriander seeds, chilli powder, turmeric powder and the remaining     ginger ~ paste to a finely ground masala. Keep aside.

Heat oil and add the curry leaves and green chillies. Then add onions. Stir fry till golden. Add fish and cook till     done, adding ground masala mixed with 2 tbsps of water. Add the thin coconut juice and cook.

When the fish is done, add mango pieces or alternatelyl use kokums or tamarind paste. Lastly add thick coconut milk, and salt     as needed. Simmer, boiling only once, without breaking the pieces.

Garnish with coriander leaves and serve with rice and pickle.