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Instructions |
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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.
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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.
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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.
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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.
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Serving
Suggestions |
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Serve this fish curry with boiled rice or white rice.
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Originally Submitted
8/1/2022
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