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Pomfret Curry

Pomfret Curry with Temprade Masala and Masala Fried Pomfret




Pomfret Curry with Temprade Masala

Ingredients

3 Pomfrets

Sliced

Used the tail piece and head piece for the curry

The slices used for fish fry

Method

First add some turmeric powder and salt to the pomfret slices, head and tail pieces

Keep for 15 mins then wash off and pat dry.

For the curry

Ingredients for masala

2 tbsp coriander seeds

1 tsp and 1/2 tsp cumin seeds

1 inch cinnamon stick

3 cloves cardamom

2 onions

1/2 tsp turmeric powder

1/2 cup fresh coconut or desiccated coconut.

Little tamarind

Ingredients for

Cut masala

6 to 8 cloves of garlic ( depending on the size of the garlic)

6 or 8 green chiliies ,slit into half


Method

Dry roast the coriander seeds, cumin seeds, cinnamon, cardamom.

Dry roast the coconut

Add some oil and fry onions till lightly browned

Add turmeric and tamarind

Grind all the above together with just enough water to make a paste.

Add oil to a vessel, once hot add the sliced cloves of garlic and saute till lightly browned.

Then add the ground masala and some water.

Add the green chilies, fish tail and head piece and salt to your liking.

Cook till done on medium flame.


For the fry fish

Marinate the pomfret slices with

2 tsp chilli powder or to your liking

1/2 tsp turmeric powder

1/2 tsp garam masala powder

1 tsp ginger garlic paste

Salt to your liking

1 tsp vinegar or lime juice

Water to make a paste

Coat the fish slices with this paste.

Then coat each pomfret slices with semolina and shallow fry.




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