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Mangalorean pomfret in coconut gravy
By : Method
- Wash the fish thoroughly and cut into half. Keep aside.
- Soak tamarind in water for about 10 -15 minutes, remove the pulp and keep aside.
- Make a smooth paste of coconut, red chillies and tamarind in a blender. Keep aside.
- In a deep skillet, add the onions, ginger, red paste ( made of coconut, red chilies, and tamarind ), green chillies and salt with 1 cup of water and cook for 4 to 5 minutes on medium heat.
- If you want to get a nice consistency of the gravy, add more water.
- Now add fish, cover and cook for another 5 to 6 minutes on low flame, or until the fish is fully cooked and you get a thick consistency of the gravy.
- Just before switching off, add 1 tsp coconut oil and let cook for another minute.
- Do not stir the gravy once the fish is fully cooked , else the fish will break in pieces.
- Serve hot with rice.
Recipe & image: Only Fish Recipes
Ingredients:
2 medium sized pomfret
2 cups grated coconut
8 to 10 red chillies (byadgi chillies, preferable)
2 medium sized onions , finely chopped
1-inch piece of fresh ginger, peeled and grated
2 green chillies, sliced lengthwise
1 marble sized tamarind, (make sure there`s no fibers and seeds within)
Salt, to taste
1 tsp coconut oil (can use vegetable/canola oil, but coconut oil adds more flavour to your dish )
2 medium sized pomfret
2 cups grated coconut
8 to 10 red chillies (byadgi chillies, preferable)
2 medium sized onions , finely chopped
1-inch piece of fresh ginger, peeled and grated
2 green chillies, sliced lengthwise
1 marble sized tamarind, (make sure there`s no fibers and seeds within)
Salt, to taste
1 tsp coconut oil (can use vegetable/canola oil, but coconut oil adds more flavour to your dish )
RECIPES BY SONALI PRADHAN
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