1/2 kg - 2.2 pounds Pomfret (this is usually a big fish)
To Grind
1/2 grated coconut
1-2 tbsp. coriander
1 tsp. cumin (jeera)
1 pinch mustard
1-2 flakes garlic
Tamarind (lime size)
1 big onion
3 short red chillies
4-5 red long chillies
7-8 peppercorns
1/2 tsp. turmeric
Seasoning-
2 tbsp. oil
1 big onion (sliced)
big tomato (finely chopped)
Salt as per taste, 1/2 cup coconut milk, (1/4 inch ginger, 1 green chilli sliced, splash of vinegar)
Instructions
Clean and cut fish. Grind the masala ingredients
with little water into a fine paste.
Heat oil in a vessel, fry half of the sliced onion
till pink. Add tomatoe, fry well. Add the ground
masala and fry for few minutes.
Mix the masala water and adjust the consistency of
the gravy. Add the remaining sliced onion and bring
the gravy to a boil.
Add coconut milk and salt. Finally add fish and cook
on slow fire till fish is cooked.
Add the ingredients in parenthesis (ginger, green
chilli, vinegar) after seasoning the curry)
Serving
Suggestions
Serve hot with boiled (brown or white) rice.
Originally Submitted
1/2/2025
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