Vindaloo Black Pompfret

Mangalore - Goa - Seafood


Quantity Measure Ingredients Description:
1 Large Pompfret - Black (Halwa) Cut and wash the fish
10 Large Chillies Red Dry For grinding
1 Teaspoon Jeera (Cumin Seeds) For grinding
1 Piece Turmeric/Haldi For grinding
2 Pods (whole) Cardamoms (Elaichi) For grinding (seeds)
6 Flakes/Cloves Garlic (Lason, Losun) For grinding
2 Tablespoon Vinegar For grinding
3 Tablespoon Ghee For tempering
1 Medium Onion For tempering - sliced
  Few Curry Leaves (Kadi patta) For tempering
  As Required Salt to taste


Cut and wash the fish thoroughly from inside and outside.   Grind masala in vinegar.  Slice one onion for tempering, and fry I, 2 tablespoons of ghee.   Add curry leaves and fry.  Mix the ground masala and fry well.  Add half cup of masalawater, used to clean the mixer, and boil.   Add the cut fish and a little salt to taste, and cover the vessel and cook.    Occasionally gently rock the vessel so that the fish and curry mixture blend.  When the fish is cooked, put the stove off, and allow it to cool, so that the masala is absorbed by the fish.

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