Pomfret Fish in Coconut Gravy

INGREDIENTS:

Pomfret Fish 2 medium-sized, cleaned and slit
Turmeric Powder 1 tsp
Red Chili Powder 1/2 tsp
Coriander Powder 1/2 tsp
Green Chili 2-3 slit
Coconut Milk 3/4 cup
Tomato 1 chopped
Ginger Paste 1 tsp
Salt to taste
Mustard Oil 3-4 tbsp
Water as required

METHOD:

Serving Size:

Marinate the fish with salt and turmeric powder for 10-15 minutes.

Fry the pomfrets in hot mustard oil until golden on both sides. Set aside.

In the same pan, add green chilis, chopped tomato, and ginger paste. Cook till the tomato softens.

Add the dry spice powders and saute until the oil separates.

Add the coconut milk and 2 cups of water, and bring to a gentle boil.

Add the fried fish back to the pan and simmer over low heat for 8-10 minutes, until the gravy has thickened slightly.

Garnish with coriander leaves and serve with steamed basmati rice, begun bhaja (fried eggplant), and tomato-raisin chutney.

Comments

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