If there is a recipe that makes us immediately think of India, is one of the curry. One of its variant here is proposed with fish. It is a spicy and savory dish that goes well with white rice or Indian bread. Pomfret is a very popular fish in India. Pomfret Curry is one of the most popular and delicious dishes which can be enjoyed by everyone and tastes best when served with plain white rice.
Choose the fish tender and light and make sure it is fresh buying it from your supplier with confidence. Take special care then if the fish is still not clean, carefully removing the skin, bones and entrails. To give the recipe a more exotic flavor, you can cook the fish with the sauce stretching of the unsweetened coconut milk instead of plain water. The sweet and delicate flavor of coconut, in fact, creates a great contrast with the taste of curry and spicy and strong spices.
Prep Time: 10 mins ♥ Cook Time: 20 mins ♥ Total Time: 30 mins ♥ Yield: 4 servings
Nutrition facts per 100 gms: 180 calories, 4.6 grams fat
2 tsp vinegar
4 large tomatoes
2 garlic flakes
1 inch fresh ginger
4 green chillies
3 tbsp coriander leaves
1 cup groundnuts
1 cup coconut
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric powder
1 tsp red chilli powder
5 black peppers
2 bay leaves
3 tbsp oil
1 tbsp gram dal
10 curry leaves
1 lemon juice
Clean and wash the fish. Slice the pomfret into thick slices. Apply salt, vinegar and turmeric powder to the fish pieces. Make paste of garlic, ginger, chillies, coriander leaves. Apply this paste to the fish pieces. Keep aside for 1 hour.
Make fine paste of groundnuts, gram dal, coriander seeds, cumin seeds and coconut. Cover the paste with 3 cups of hot water and set aside.
Break the red chillies into pieces and shake out the seeds. Blanch the tomatoes in hot water. Dunk in cold water and peel. Then chop into pieces.
Heat oil in a pan. Add mustard seeds, pepper, cloves, curry leaves and bay leaves. Saute them on low flame for about 2 mins. Add onion and fry till golden brown. Add the fish slices and fry lightly for a few minutes till brown.
Add the peeled tomatoes, chopped raw mango, red chilli powder and salt. Add the coconut paste and simmer for ten minutes until the curry starts bubbling and rising on low flame. Cook till fish is done and give the curry a good stir. Garnish with coriander leaves.
Serve hot with steamed rice or bread.
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