This is a creamy mild coconut-based curry that goes very well with hot rice.
Ingredients
2 medium-size pomfret fish / manji
5 tsp coconut oil
1 small onion finely chopped
1/2 inch ginger finely chopped
FOR THE MASALA PASTE:
1 cup fresh coconut gratings
chickpea size tamarind
5-6 byadgi or Kashmiri red chillies
1/2 tsp coriander / daniya seeds
1/4 tsp cumin seeds/jeera
4 peppercorns
1/2 tsp turmeric/ Haldi powder
1 tbsp chopped onion
2 garlic cloves
small piece of ginger
Grind the above ingredients into a smooth paste and keep aside
Procedure
Cut the fish and wash well, marinate with a little salt and turmeric powder and keep aside for 10 mins
Heat oil and saute green chillies, ginger and chopped onion only for 2-3 mins
Add the ground masala and little water, adjust the consistency according to your taste
Let the gravy boil, once it starts boiling, simmer the gas and add the fish pieces, salt to taste
Cook further for 5 mins or till the fish is cooked
Turn off the flame and serve hot with rice.
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