Indian Pomfret Curry

Recipe by
Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1 kg - pomfret
  • 1 tbsp - lime juice
  • Salt to taste
  • 2 - medium onions
  • 1/4 cup - coriander leaves
  • 3 tbsp - cooking oil
  • 3 flakes - garlic
  • 1/2 tsp - peppercorns
  • 2 tsp - coriander
  • 1 tsp - cumin seeds
  • 1 tsp - turmeric powder
  • 8 - medium dry red chillies
  • 1 cup - coconut scraped (fresh)
  • 1/2 cup - coconut milk
  • 1 ball - tamarind

How to Make Indian Pomfret Curry

  • Clean, wash and cut the fish into slices of 1.5 inch thick and pat dry with an absorbent kitchen towel.
  • Mix lemon juice with a little salt, apply liberally on the fish slices and keep aside.
  • Peel and finely chop onions.
  • Clean, wash and chop fresh coriander leaves. Peel the garlic.
  • Soak tamarind in one cup warm water for half an hour, remove the pulp, strain and keep aside.
  • Dry roast peppercorns, garlic, red chillies and coriander seeds separately and grind to a paste along with scraped coconut.
  • Heat oil in a pan, add chopped onion and stir-fry for two minutes or till translucent. Add masala paste and turmeric powder and salt.
  • Then add the fish and fry till done.
  • Recipe Courtesy: Mangalorean Recipes

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