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.
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