Pomfret fish is a delicate white fish also known as butter fish . This curry is prepared with pomfret and raw mango . The fish curry is served with fish roe and fried pomfret slices.
Ingredients
2 Pomfrets
Sliced , cleaned washed well
Add a little Turmeric, salt and keep for 10 mins.
Wash well and pat dry.
Keep the head of the Pomfrets for curry
And the sliced pieces for frying.
Ingredients 2
2 small size raw mango or 1 green mango
Peeled and sliced.
1 tsp jaggery ( optional)
6 cloves of garlic mashed
Salt to taste
400 ml thick coconut milk
Ingredients 3
For the masala
8 red kashmiri chilies
1 tsp cumin seeds
1 tsp pepper Corn
1/4 tsp Fenugreek seeds
4 Tirphal /schezwan pepper corn
1/2 tsp turmeric powder
2 onions sliced
Enough water for grinding
Grind the above to a smooth paste.
Method
Heat up the oil, add the mashed garlic, stir fry lightly. Then add the ground masala and 1 cup water, salt to taste and cook for 1 minute. Add the fish heads , raw mango pieces and cook for 2 mins on medium flame. Add the coconut milk and the jaggery if required. Cook for 4 mins on low flame.
(The raw mangoes I had were quite sour ,so the jaggery helped to balance the flavour)
For the Pomfret fry and Fish Roe
2 tsp East Indian Bottle Masala or according to taste
Salt to taste
1 tsp ginger garlic paste
Salt to taste
2 tbsp coconut toddy vinegar or lemon juice
Mix well into fish slices and fish Roe and coat with rice flour and shallow fry.
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