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Wednesday, January 17, 2018

Pomfret curry in tamarind suace

    Pomfret fish 500g., cleaned and cut into cutlets.
Tamarind concentrate 2 tsp., diluted in a cup of water, Kashmiri chilli powder 1 tbsp., coriander powder 2 tsp., fenugreek powder 1/2 tsp., asafoetida powder 1/4 tsp., coconut oil 2 tbsp., spring onion and curry leaf a sprig each, coconut milk 1/2 cup, salt to taste.
Onion 1, garlic cloves 4, ginger 1 inch pc., tomato 1, all thinly sliced.
Heat oil in a pan, drop in curry leaves followed by onion, ginger and garlic, sauté till tender, add tomato, sauté till cooked, add the curry powder, sauté for 20 seconds, add tamarind water, allow to boil, drop in fish pieces and salt to taste. Cook in low flame, add coconut milk, allow to bubble. Adjust salt, add chopped spring onion, combine well and serve with rice.

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