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POMFRET FISH CURRY | POMFRET MASALA CURRY | POMFRET FISH MASALA
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Pomfret Masala Curry | Pomfret Fish Curry | Pomfret Fish Masala | Pomfret Fish Recipe | Pomfret Curry Recipe | Fish Curry | Pomfret Fish Curry Recipe | Paplet Fish Masala | Paplet Fish Recipe
Ingredients for Pomfret Masala Curry:
- Pomfret fish fillets/steaks- 450-500 gms
Masala Paste:
- Coriander Seeds- 1.5 tsp
- Cumin Seeds- 1.5 tsp
- Kashmiri Chillies- 5
- Black Peppercorns- 8
- Tamarind Juice/Pulp- 4 tbsp
- Salt- 1/2 tsp
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
Other Ingredients:
- Grated Onion- 2 small (100 gms)
- Green Chillies, slit- 2
- Ginger Garlic paste- 1.5 tsp
- Coconut Milk- 1 US cup measure
- Salt- 3/4 tsp
- Groundnut Oil- 3 tbsp
- Coriander leaves, chopped- 3 tbsp
Preparation:
- Cut the pomfret fish into long thick steaks/fillets. Wash and pat dry. Set aside.
- Dry roast the Coriander seeds, Cumin seeds, Black Peppercorns & Kashmiri Chillies in a pan on low heat for 2-3 minutes. Set aside to cool.
- Soak small lemon sized tamarind in water to take out pulp/juice. Once soaked take out 4 tbsp juice from it. You can use readymade tamarind pulp too but use less quantity since that tends to be very sour.
- To make the Masala Paste, add the roasted & cooled spices in a grinder and grind to a coarse powder. Now add the tamarind pulp and 1/2 tsp salt. Grind it to a smooth paste by adding 3-4 tbsp water.
- Grate the onions tand slit the green chillies.
- Prepare the coconut milk by blending together coconut pulp with water. Strain the coconut using a cloth or sieve/strainer. You can also use readymade coconut milk.
Process:
- Heat the groundnut oil in a pan and add the slit green chillies. Give a stir and add the grated onion. Mix and fry on medium heat for around 5-6 mins till light brown in colour.
- Now add the ginger garlic paste, give a mix and fry on low heat for 2 mins.
- Add the Masala paste and mix it well.
- Add the turmeric & red chilli powders and fry on medium heat for 4-5 mins till oil separates.
- Now add 1 cup coconut milk and 200 ml water and give a mix. Add 3/4 tsp salt. Cook on low heat for around 2 mins till oil separates.
- Give a mix and add the pomfret steaks and give a gentle stir.
- Cover & cook on low heat for around 15 mins.
- Shake the pan gently to mix.
- Garnish with chopped coriander leaves and simmer for around 2 mins.
- Serve with white rice.
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Ingredients for Pomfret Masala Curry:
- Pomfret fish fillets/steaks- 450-500 gms
Masala Paste:
- Coriander Seeds- 1.5 tsp
- Cumin Seeds- 1.5 tsp
- Kashmiri Chillies- 5
- Black Peppercorns- 8
- Tamarind Juice/Pulp- 4 tbsp
- Salt- 1/2 tsp
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
Other Ingredients:
- Grated Onion- 2 small (100 gms)
- Green Chillies, slit- 2
- Ginger Garlic paste- 1.5 tsp
- Coconut Milk- 1 US cup measure
- Salt- 3/4 tsp
- Groundnut Oil- 3 tbsp
- Coriander leaves, chopped- 3 tbsp
Preparation:
- Cut the pomfret fish into long thick steaks/fillets. Wash and pat dry. Set aside.
- Dry roast the Coriander seeds, Cumin seeds, Black Peppercorns & Kashmiri Chillies in a pan on low heat for 2-3 minutes. Set aside to cool.
- Soak small lemon sized tamarind in water to take out pulp/juice. Once soaked take out 4 tbsp juice from it. You can use readymade tamarind pulp too but use less quantity since that tends to be very sour.
- To make the Masala Paste, add the roasted & cooled spices in a grinder and grind to a coarse powder. Now add the tamarind pulp and 1/2 tsp salt. Grind it to a smooth paste by adding 3-4 tbsp water.
- Grate the onions tand slit the green chillies.
- Prepare the coconut milk by blending together coconut pulp with water. Strain the coconut using a cloth or sieve/strainer. You can also use readymade coconut milk.
Process:
- Heat the groundnut oil in a pan and add the slit green chillies. Give a stir and add the grated onion. Mix and fry on medium heat for around 5-6 mins till light brown in colour.
- Now add the ginger garlic paste, give a mix and fry on low heat for 2 mins.
- Add the Masala paste and mix it well.
- Add the turmeric & red chilli powders and fry on medium heat for 4-5 mins till oil separates.
- Now add 1 cup coconut milk and 200 ml water and give a mix. Add 3/4 tsp salt. Cook on low heat for around 2 mins till oil separates.
- Give a mix and add the pomfret steaks and give a gentle stir.
- Cover & cook on low heat for around 15 mins.
- Shake the pan gently to mix.
- Garnish with chopped coriander leaves and simmer for around 2 mins.
- Serve with white rice.
#pomfretmasalacurry #pomfretfishcurry #pomfretfishrecipe #papletfishrecipe #fishcurryrecipe #fishcurry #fishmasala #spiceeats #spiceeatsrecipes #spiceeatsfishcurry
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