1 kg good fleshy pomfrets sliced thickly

3 big onions sliced finely

2 green chilies sliced lengthwise

1 tablespoon ginger garlic paste

3 tablespoons ground coconut paste or coconut milk  

½ teaspoon turmeric powder

3 tablespoons oil

Salt to taste

1cup thick tamarind juice or ½ cup lime juice

3 teaspoons chillie powder

1 teaspoon cumin powder 

1 teaspoon coriander powder 

 2 sprigs curry leaves

Heat oil in a pan and add the curry leaves and onions and sauté for a few minutes. Add the ginger garlic paste, turmeric powder, chillie powder, cumin powder, coriander powder and coconut and fry for 2 or 3 minutes. Add the tamarind juice, salt and slit green chillies and bring to boil. Add the fish and a little more water if more gravy is required. Cook on low heat for about 5 minutes till the fish is cooked. Pour a tablespoon of oil on top then remove from heat. (Care should be taken not to over cook the fish or else it will break up.) Serve with rice or bread.

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