Pomfret Curry - 2

Mangalore - Goa - Seafood


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


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.

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