Pomfret Curry with Coconut

Sunday, 22 March 2009 02:51 Mangalore - Goa - Seafood

Ingredients

Quantity	Measure	Ingredients	Description
20	Grammes	Chillies, Red Dry	10 Nos
1.5	Nos	Coconuts - fresh.
4	Tablespoon	Cooking Oil
2	Tablespoon	Coriander/Dhania
4	Flakes	Garlic
1	Teaspoon	Jeera/Cumin Seeds
Half	Nos	Onion
5	Grammes	Pepper Corns	4 Nos
1	Nos	Pompfret
2	Salt-Spoon	Salt
1	Ball	Tamarind
Half	Teaspoon	Turmeric Powder	small piece

Method

Clean, cut and wash the fish. Take thick and thin juice, by grinding half a coconut, and take in this thin juice grind a whole coconut and other ingredients kept for grinding.

In a handi, put the cooking oil, and fry the sliced onions till they turn brown, then add the ground masala and fry it nicely stirring all the time. Wash the left over masala in the grinder, with four cups of water, and add it to the fried masala, and boil with a little salt to taste.

After boiling the masala gravy well, put the fish pieces for about fifteen minutes, or till the fish appears to be fully cooked. Lastly, before putting off the fire, add the thick juice, taste and add salt if required. Simmer for ten more minutes.

Rounse, Lady fish, mullets etc, can be cooked this way.