This
recipe is from my mother in law, and she has been famously making this for more than 10 years.
I appreciate this dish due to its simplicity. It is packed with lots of flavor, and
is so yummy making it a guaranteed winner for any occasion!
It
goes best with appam, but you can also enjoy it just as well with white bread!
Ingredients
1. Pomfret – 4.3 pounds, cut and
cleaned.
2. Ginger – 1.3 oz
3. Garlic – around 15 cloves
4. Masala mix: cloves – around 25, cinnamon
stick- 5 inch total. Grind into fine powder
5. Turmeric – 1 tspn
6. Green chillies – 3
7. Onion- 2 big. Chop into big chunks
(see pic)
8. Tomato – 3 (chop into big chunks as
show in pic below)
9. Coconut milk -13.5 oz, 3 cans
10.
Cilantro
– 1 cup (washed, and chopped)
11.
Salt
– add to taste
12.
Oil
– around 2 tbspn
Method
1. Grind ginger, and garlic to a fine
paste.
2. Heat around 2 tbspn of oil, add
ginger-garlic paste, green chillies, and the ground masala powder. Saute till
the raw masala smell is gone (around 2 mins).
3. Add onion, turmeric powder, and salt
to this. Cook this till the garlicky smell is gone (around 5 mins on medium
flame)
4. Shake and add one can coconut milk
to this onion mix. Let this cook till onion becomes soft.
5. Once onion is cooked, add 1 cans of
coconut milk. And then the fish pieces. You want all the fish pieces to be
immersed in the coconut milk.Add another can of coconut milk.
6. Place the tomato chunks on top of
the curry. Let this cook till the fish is fully cooked, around 15-20 mins on
medium flame.
7. Add the chopped cilantro. Let the fish molee
boil for around 15 seconds, turn off the heat! Enjoy!
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