Pomfret Curry

Mangalore - Goa - Seafood


Quantity Measure Ingredients Description:
1 Kilogram Pompfret - White Clean and wash the fish.
1 Tablespoon Lime Juice Mix with salt and apply to the fish
  Little Salt to taste
1 Medium Onion Peel and slice
1/4 Teacup Coriander Leaves (Kothmeer) Clean, wash and chop fresh coriander
1 Ball Tamarind lemon size
1/2 Teaspoon Pepper Corns Dry roast and grind
3 Flakes/Cloves Garlic (Lason, Losun) For grinding
8 Medium Chillies Red Dry Dry roast and grind
2 Teaspoon Coriander(Dhania) Dry roast and grind
1 Teaspoon Jeera (Cumin Seeds) Dry roast and grind
1 Teacup Coconut scraped (fresh) Dry roast and grind
3 Tablespoon Cooking Oil For seasoning
1 Medium Onion Sliced for seasoning
1 Teaspoon Turmeric Powder Add
1/2 Teacup Coconut Milk - Thick Add



Clean, wash and cut fish into one and half inch thick slices and pat dry with an absorbent kitchen towel. Mix lemon juice with a little salt, apply liberally on the fish slices and keep aside.

Peel and finely chop onion. Clean, wash and chop fresh coriander leaves. Peel garlic. Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside.

Dry roast peppercorns, garlic, red chillies and coriander seeds  separately and grind to a paste along with scraped coconut.

Heat oil in a pan, add chopped onion and stir-fry for two minutes or  till translucent. Add masala paste and turmeric powder and sauté for two to three minutes. Add two cups warm water, tamarind pulp and
salt. Bring it to a boil, reduce heat and cook further on medium heat for three to four minutes. Gently slide in the pomfret slices and  cook on medium heat for four to five minutes or till the fish is firm
and cooked. Stir in coconut milk, reduce heat and simmer for a  minute. Garnish with chopped coriander leaves and serve hot accompanied with steamed rice

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