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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