Pomfret Curry with Temprade Masala and Masala Fried Pomfret
Pomfret Curry with Temprade Masala
Ingredients
3 Pomfrets
Sliced
Used the tail piece and head piece for the curry
The slices used for fish fry
Method
First add some turmeric powder and salt to the pomfret slices, head and tail pieces
Keep for 15 mins then wash off and pat dry.
For the curry
Ingredients for masala
2 tbsp coriander seeds
1 tsp and 1/2 tsp cumin seeds
1 inch cinnamon stick
3 cloves cardamom
2 onions
1/2 tsp turmeric powder
1/2 cup fresh coconut or desiccated coconut.
Little tamarind
Ingredients for
Cut masala
6 to 8 cloves of garlic ( depending on the size of the garlic)
6 or 8 green chiliies ,slit into half
Method
Dry roast the coriander seeds, cumin seeds, cinnamon, cardamom.
Dry roast the coconut
Add some oil and fry onions till lightly browned
Add turmeric and tamarind
Grind all the above together with just enough water to make a paste.
Add oil to a vessel, once hot add the sliced cloves of garlic and saute till lightly browned.
Then add the ground masala and some water.
Add the green chilies, fish tail and head piece and salt to your liking.
Cook till done on medium flame.
For the fry fish
Marinate the pomfret slices with
2 tsp chilli powder or to your liking
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1 tsp ginger garlic paste
Salt to your liking
1 tsp vinegar or lime juice
Water to make a paste
Coat the fish slices with this paste.
Then coat each pomfret slices with semolina and shallow fry.
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