By Alison Pinto
"Kokum" fruit is used with tamarind to give it a subtle sour tang, but
the curry can be made successfully with limes or lemons as a
replacement. The flavor improves if the fish is prepared a day in
advance.
Ingredients
4-5 medium pomfrets cleaned
1 tsp turmeric powder
2-3 tsp lemon juice
3 dried red chillies
1 tsp cumin seed
2 tbls coriander seeds
1 tsp black peppercorns
6 cloves garlic
1-1/4 inch piece peeled fresh ginger
2-1/2 cups freshly grated coconut
1 large onion chopped fine
2 tbls veg. oil
small lump of tamarind
juice 5 kokums or chopped flesh from 1/2 lime
1/4 kg peeled tomatoes
3 fresh green chillies
Method:
- Marinate the fish fillets with the turmeric, a little salt, and the lemon juice for an hour.
- Grind the seeded red chili peppers, cumin and coriander seeds, and peppercorns to a fine powder
- Grind the garlic, ginger and coconut to form a smooth paste.
- Fry the onion until golden brown.
- Add the ground paste and cook on a low flame for 10 minutes.
- Pour in 2 cups of boiling water and simmer for 20 minutes.
- Now put in the fish and it’s liquid, together with the tamarind juice and the kokums.
- Cook gently for 10 minutes.
- Just at the very end, add the chopped tomatoes and de-seeded green chillies.
- Serve hot
Non Veggies Index
