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Pomfret Fish Curry (Mangalorean) Recipe

   
 

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     Pomfret Fish Curry (Mangalorean)

Category   Sauces
Sub Category   None
Servings   4-8
Preptime   15 mins

Ingredients
Pomfret fish – 500 gms
Dry red chillies – 12 to 15 or as per your spice preference
Coriander seeds – 2 tbsp
Cumin seeds – 1/2 tsp
Pepper corns – 1 tsp
Methi seeds – 1/4 tsp
Fresh shredded coconut – 1.5 cups
Turmeric powder – 1/2 tsp
Salt – to taste
 
Tamarind – small lime sized
Garlic cloves – 15
Onion – 2

Instructions
Clean the fish slices and keep it marinated with salt and turmeric powder. Dry roast the chillies, coriander seeds, cumin seeds, pepper corns and methi seeds and transfer them to grinder.
Also add fresh shredded coconut and turmeric powder to grinder. Add little water and grind the masala. It should be a fine masala paste. At the end add a roughly chopped onion, garlic cloves and a small lime sized tamarind and grind the masala again into a very fine paste.
Transfer the masala to a wok and add masala water. If required add more water and bring the gravy to required consistency. A typical Udupi-Mangalore style pomfret curry will have thin gravy, but you can adjust it according to your preference.
Boil the gravy for about 6 to 7 minutes and then add finely chopped onion, salt and marinated fish. Stir gently without breaking the fish slices. Boil the gravy again until fish gets cooked well. This should not take more than 5 to 6 minutes on medium flame.
Serving Suggestions
Serve this fish curry with boiled rice or white rice.


Originally Submitted
8/1/2022





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