Ingredients

• 2 - medium sized pomfret
• 2 cups - grated coconut
• 8 to 10 - red chillies (byadgi chillies, preferably)
• 2 - medium sized onions, finely chopped
• 1-inch piece - fresh ginger, peeled and grated
• 2 - green chillies, sliced lengthwise
• 1 - marble sized tamarind
• Salt, to taste
• 1 tsp - coconut oil (use vegetable/canola oil, but coconut oil adds more flavor to your dish)

How to Make Mangalorean pomfret in coconut gravy

• Wash the fish thoroughly and cut into half.
• Keep aside.
• Soak tamarind in water for about 10 -15 minutes, remove the pulp and keep aside.
• Make a smooth paste of coconut, red chillies and tamarind in a blender. Keep aside.
• In a deep skillet, add the onions, ginger, red paste (made of coconut, red chillies, and tamarind), green chillies and salt with 1 cup of water and cook for 4 to 5 minutes on medium heat.
• If you want to get a nice consistency for the gravy, add more water.
• Add fish, cover and cook for 5 to 6 minutes on low flame, or until the fish is fully cooked and you get a thick consistency of the gravy.
• Add 1 tsp coconut oil and cook for a minute.
• Do not stir the gravy once the fish is fully cooked, else the fish will break in pieces.
• Serve hot with rice.
• Recipe Courtesy: http://www.onlyfishrecipes.com/