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 “.
Ingredients
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
Method
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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