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.
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/
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.