This pomfret curry cooked in thick coconut gravy could be enjoyed with rice and boiled tapioca too. Check out the pretty simple recipe of special fish curry.
Ingredients
½ kg pomfret (any fish of your choice)
3 tbsp coconut oil
½ onion (sliced)
1 tbsp ginger - garlic paste
½ tomato
2 sprigs curry leaves
¼ tsp turmeric powder
1 tsp coriander powder
2 tsp chilli powder
¼ tsp fenugreek powder
3 bulbs of Malabar tamarind
Salt as required
For the paste
½ cup grated coconut
3 shallots
For tempering
2 tbsp coconut oil
Mustard seeds
Fenugreek seeds
4 chopped shallots
1 sprig curry leaves
Preparation
Heat coconut oil in an earthen chatty
Sauté the onion
Add ginger - garlic paste and sauté well
Add turmeric powder, chilli powder, coriander powder and fenugreek powder
Sauté until the raw smell of the powders is gone
Now add tomato puree and curry leaves
Sauté until the oil separates
Into it add water and salt as required
Add soaked tamarind too
Mix well and boil the gravy
Add the fish fillets when the gravy boils well
Cook for 15 minutes
Gently rotate the earthen chatty occasionally to mix everything
Meanwhile, grind the coconut with some water (do not add too much water)
Add the coconut paste and water as required into the curry
Boil for 2 -3 minutes
Turn off the flame and keep it aside
Heat coconut oil and splutter mustard seeds and fenugreek seeds
Sauté the shallots until brown in colour
Roast some curry leaves too
Add this tempering into the fish curry
Note: Fish curry tastes best when served 5 - 8 hours after preparing it. The fish pieces would have absorbed the flavours by this time.