Monday 28 October 2013

Pomfret in Green Masala

The fiesta continues. Here is another Pomfret curry. I love green colored gravies. Be it chicken Cafreal or chicken in green masala or coriander chutney . Green gravies often are made with lots of coriander leaves and green chilies. I love both these ingredients. The freshness of coriander leaves with the pungent green chili just elevates my mood. 

This recipe takes me back to the days I was preparing for my campus interview. I used to go to my friend’s house for group study . Her mom being a wonderful cook used to prepare a different dish every day for us. On one such day she prepared Pomfret in green masala and what happened after eating was inevitable.” I fell in love with it “. 

You can use the same recipe for paneer and chicken as well.

For Grinding
Pomfret – 7 to 8 pieces
Coconut -1/2 grated
Green chili – 8 to 10 ( or as per taste)
Garlic -7 pods
Ginger – 4”
Coriander leaves – a bunch
Coriander seeds – 1 tbsp
Jeera (Cumin) – 1 tsp
Khus Khus – 1 tsp
Pepper corns – 6 to 8
Cinnamon – 2” piece
Cloves -4
Turmeric powder – 1 tsp
Tamarind – a small piece
For the curry
Onion -1 big
Curry leaves
Tomato -2

1.       Grind all ingredients under grinding.
2.       Heat oil and add onion and curry leaves. When it is brown ,add the masala. Let it fry properly .
3.       Once the masala is cooked (the oil will separate). Add tomatoes and fry for 5 minutes.
4.       Then add the water .Don’t make it watery.
5.       Let it boil. Then add the fish pieces and salt.
6.       Cook the fish on a low flame till it is done.
7.       Serve hot with rice.
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