Ingredients
:
8-10 curry leaves
4-5 pieces raw mango, skin removed
(alternately, 5 kokums or 1 tsp imli
pulp)
2-3 onions, chopped finely
2-3 green chillies chopped
2 pomphrets, cleaned and sliced
4 cups thick coconut milk
2-4 tbsps dhaniya seeds
2 1/2 tbsps oil
1 1/2 tbsp chilli powder
3 tbsp dhania leaves, chopped
1 1/2 tsp garlic paste
1/2 tsp ginger paste
1/2 tsp haldi powder
salt to taste
To Marinate:
Apply half the quantity of haldi powder,
ginger-garlic paste and salt to the
fish and marinate for 1 hour.
|
Method:
While the fish is being marinated,
grind the dhania seeds, chilli powder,
haldi powder and the remaining ginger
paste to a fine grounded paste. Then
keep aside. Heat oil and add the curry
leaves and green chillies, then add
onions.
Stir fry till golden in colour. Add
fish and cook till done, then add
grounded` paste, mixed with 2 tbsps
of water. When the fish is done, add
mango pieces or kokums or imli paste.
Lastly add thick coconut milk, and
salt to taste. Simmer, boiling only
once, without breaking the pieces.
Garnish with coriander leaves and
serve with rice and pickle.
Please Note :
To extract 4 cups thick coconut milk,
grate the kernels of 1 1/2 coconuts
and liquidise the gratings with a
little water at a time till 4 cups
of milk is obtained.
|
