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Sify Home > Food > Nonvegrecipes > Ingredient > Fish > Mangalorean pomfret in coconut gravy
Mangalorean pomfret in coconut gravy
By : Sonali Pradhan
Category : Fish
Servings : 4
Time Taken : 30-45 mins
Rating :
  1. Wash the fish thoroughly and cut into half. Keep aside.
  2. Soak tamarind in water for about 10 -15 minutes, remove the pulp and keep aside.
  3. Make a smooth paste of coconut, red chillies and tamarind in a blender. Keep aside.
  4. 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.
  5. If you want to get a nice consistency of the gravy, add more water.
  6. 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.
  7. Just before switching off, add 1 tsp coconut oil and let cook for another minute.
  8. Do not stir the gravy once the fish is fully cooked , else the fish will break in pieces.
  9. Serve hot with rice.

Recipe & image: Only Fish Recipes

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 )
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