Pomfret or vavval fish curry recipe

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Prep Time:0 minutes | Cooking Time:1 hour
3 stars - based on 1 votes

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INGREDIENTS:

  1. Pomfret or Vavval - 1/2 kilo gram
  2. Turmeric powder - 1/2 teaspoon (tsp)
  3. Tamarind - 1 lemon size
  4. Fenugreek seed powder - 1/2 teaspoon (tsp)
  5. Salt - to taste
  6. Oil - 1/4 cup
  7. Cumin seeds - 1 teaspoon (tsp)
  8. Black pepper - 1 teaspoon (tsp)
  9. Shallot or small onion - 12
  10. Garlic - 12
  11. Tomatoes - 4
  12. Shredded coconut - 3 teaspoon (tsp)
  13. Hot chili powder - 1 teaspoon (tsp)
  14. Coriander powder - 1 teaspoon (tsp)
  15. Curry leaves (optional) - 5
  16. Coriander leaves - 10
  17. Mustard seed - 1/2 teaspoon (tsp)

PREPARATION:

  1. Clean, cut the fish and mix well with turmeric powder and keep it aside.
  2. Cut the 10 shallot into big pieces. Soak the tamarind and get a cup of thick juice.
  3. Heat 3 table spoon of oil in a pan, add black pepper, cumin seed, cut shallot, 10 garlic,  3 tomatoes, shredded coconut, hot chili powder, coriander powder and stir fry for 5 min.
  4. Cool the stir fried ingredients and grind it into a fine paste. Now add this paste to tamarind juice and mix well.
  5. Cut the remaining onion, tomatoes, garlic into small pieces.
  6. Heat oil as needed in a pan, add mustard seed when it splatter add cut shallots, garlic and cook until it turns golden brown.
  7. Add curry leaves and cook for 1 min. Now add the cut tomatoes and cook until oil separates.
  8. Now add the tamarind mixture, add salt as needed and cook until it boils.
  9. Now add the cut fish and cook until it fish is cooked and consistent curry thickness is reached.
  10. Now add Fenugreek seed powder, Coriander leaves and serve.

NOTES:




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