INGREDIENTS:-
ONE MEDIUM SIZE POMFRET
HALF COCONUT
HANDFUL OF CORIANDER LEAVES
5 GREEN CHILLIES
5 CLOVES OF GARLIC
SMALL PIECE OF GINGER
2 TOMATOES
ONE BIG ONION
FEW CURRY LEAVES
ONE TEASPOON CUMIN SEEDS
ONE TEASPOON CORIANDER SEEDS
OIL
SALT TO TASTE
METHOD :-
Clean and cut the fish into pieces and apply salt. Grind the coconut and squeeze out thick coconut milk.keep it aside. Take the coriander leaves,green chillies,garlic,ginger,cumin seeds,coriander seeds and grind into a fine paste. Put oil in a saucepan and add onion,curry leaves and saute. then add tomatoes, saute it nicely and add the masala paste saute it and add little water to make a thick consistency. let it come to a boil then add the coconut milk and fish and let it boil again. put off the flame as soon as the fish is cooked. Garnish it with fresh coriender leaves and serve hot.
TIPS:-
THIS CURRY AND BE MADE ASLO USING BLACK POMFRET AND TASTE GREAT WITH STEAMED RICE. EVEN TAMARIND PULP CAN BE USED INSTEAD OF TOMATOES IF A SOUR TASTE IS REQUIRED.
ONE MEDIUM SIZE POMFRET
HALF COCONUT
HANDFUL OF CORIANDER LEAVES
5 GREEN CHILLIES
5 CLOVES OF GARLIC
SMALL PIECE OF GINGER
2 TOMATOES
ONE BIG ONION
FEW CURRY LEAVES
ONE TEASPOON CUMIN SEEDS
ONE TEASPOON CORIANDER SEEDS
OIL
SALT TO TASTE
METHOD :-
Clean and cut the fish into pieces and apply salt. Grind the coconut and squeeze out thick coconut milk.keep it aside. Take the coriander leaves,green chillies,garlic,ginger,cumin seeds,coriander seeds and grind into a fine paste. Put oil in a saucepan and add onion,curry leaves and saute. then add tomatoes, saute it nicely and add the masala paste saute it and add little water to make a thick consistency. let it come to a boil then add the coconut milk and fish and let it boil again. put off the flame as soon as the fish is cooked. Garnish it with fresh coriender leaves and serve hot.
TIPS:-
THIS CURRY AND BE MADE ASLO USING BLACK POMFRET AND TASTE GREAT WITH STEAMED RICE. EVEN TAMARIND PULP CAN BE USED INSTEAD OF TOMATOES IF A SOUR TASTE IS REQUIRED.
