Fish Curry And Fried FishHalwa curry (Black Pomfret)

A comforting and delicious coastal meal featuring a flavourful fish curry, crispy fried fish, and steamed rice.

Ingredients

For the Ground Masala:

6 dry Kashmiri red chillies

1 tbsp coriander seeds

1 tsp cumin seeds

1 tsp peppercorns

4 cloves garlic

1 medium-sized onion, sliced

½ tsp turmeric powder

1 tbsp desiccated coconut or fresh coconut

A small ball of tamarind

Water as needed to grind

For the Curry:

2–3 tbsp oil

A few curry leaves

Salt to taste

1 whole black pomfret, cut into slices (include head and tail pieces)

200 ml coconut milk

For the Fish Fry:

Black pomfret slices

1–2 tbsp East Indian bottle masala powder ( depending on the size of the pomfret)

2 tsp ginger garlic paste

Salt to taste

Vinegar, to taste ( as per your liking)

Water, as needed to make a paste

Semolina (rava), for coating

Oil, for shallow frying

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Method

1. Prepare the Ground Masala:

In a grinder, combine red chillies, coriander seeds, cumin, peppercorns, garlic, onion, turmeric, coconut, and tamarind.

Grind to a smooth paste using just enough water. Set aside.

2. Preparing the fish curry:

Heat oil in a pot and add curry leaves.

Once they splutter, add the ground masala paste.

Add water to adjust the consistency, season with salt, and bring to a boil.

Lower the flame and simmer for 1–2 minutes.

Add the pomfret slices (head and tail included) and cook until done.

Pour in coconut milk and simmer for another 5 minutes. Adjust salt if required.

3. Marinate the Fish for Frying:

In a bowl, mix bottle masala, ginger garlic paste, salt, vinegar, and water to form a thick paste.

Coat fish slices with the marinade and let them rest for 30 minutes.

Coat the marinated fish in semolina.

4. Fry the Fish:

Heat oil in a pan.

Shallow fry the coated fish slices on medium heat until golden and crisp on both sides.

Note: Tamarind can be substituted with raw mango, which is added to the curry along with the fish head and tail pieces. The raw mango adds a natural tanginess that beautifully complements the richness of the curry.