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Mangalorean Pomfret Fish Curry Recipe

   
 

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     Mangalorean Pomfret Fish Curry

Category   Sauces
Sub Category   None
Servings   8

Ingredients
Marination
500 g of pomfret cut into slices (3 pounds)
1/2 tsp turmeric
1/2 tsp salt or as needed
For the paste
12 dried red chillies 6 byadagi and 6 spicy chillies byadagi chilies can be swapped for Kashminiri)
2 green chillies
10 to 12 cloves of Garlic
1 inch of ginger
 
1/2 tsp black peppercorns
1/2 tsp Cumin jeera
2 Medium onions cut into quarters
1/8th tsp Fenugreek Seeds methi seeds
1.5 tsp Coriander Seeds
1 inch diameter tamarind ball
For tempering
1 tbsp oil
10 to 12 Curry leaves

Instructions
Marinate & cook the fish Marinate the fish with salt and turmeric, leave it to rest.
Making the masala paste Dry grind the dried red chillies in a mixer grinder. Add the green chillies, onions, garlic, ginger, peppercorns, cumin, fenugreek and coriander seeds to it and grind into a thick, fine paste. Take the ball of tamarind and soak it in ¼ cup of water. Extract the pulp after soaking.
Cooking the curry In a pan, add the masala paste, tamarind pulp and salt to taste. Heat on low flame. Add 1 cup of water and bring to a boil on medium flame.
Once it starts to simmer, add another 1 cup of water. Reduce the heat and simmer. After 3 to 4 minutes, add the fish to the simmering curry and cook for 7-8 minutes.In a separate pan, temper the curry leaves in hot oil and add it to the fish curry.
Serving Suggestions
Serve with boiled rice, neer dosa or others.


Originally Submitted
8/1/2022





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