Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

May 18, 2021

POMFRET FISH CURRY

Pomfret Fish Curry Ingredients 1 kg good fleshy pomfrets sliced thickly 3 big onions sliced finely 2 green chilies sliced […]

Pomfret Fish Curry
Ingredients
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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Article written by Bridget White-Kumar
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