Recipe Submitted by : Purva’s Food Funda (Mumbai, India)
Pomfret fish or any fish- 4/5 pieces
Scraped fresh coconut- 1 cup
Garlic- 7-8 cloves
Turmeric powder – ½ tsp
Mustard seeds- 1tsp
Asafetida (Hing)- ¼ tsp
Home made masala or Red chilli powder or Sunday masala – 2 to 4 tsp (as per taste)
Coriander seeds- 1tsp
Chir ful- 4/5 (optional)
Kokam petals -3 to 4 or Tamarind pulp-1 tsp
Chopped fresh coriander- 1 tbsp
Green chilli -2 (cut into 2 pieces)
Salt- as per taste
Veg. oil- 3 tbsp
Water- as required
- Wash the fish pieces. Take wok or deep pan (not on flame), put fish, add masala powder, turmeric powder, hing, salt, chopped coriander, chilli, chirful, kokam and oil. Mix well, cover the pan and marinate for ½ hr minimum.
- Take scraped fresh coconut, coriander seeds, garlic. Add some water. Add hot water if you used frozen coconut. Grind into fine paste.
- Add this coconut paste in pan and some water to adjust consistency of curry as per personal choice.
- Cover and continue to simmer that curry for 15 minutes or till fish cooked. But alert, do not cook more and mix and serve with soft hand. Serve hot with chapatti or bhakari or hot rice.