Hot and Sour Pomfret made in goan style.
Preparation Time : 10-15 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Pomfret 400grams each2 1/2 inch thick slices
Salt to taste
Turmeric powder 1 teaspoon
Coriander seeds 1 tablespoon
Cumin seeds 1 teaspoon
Scraped coconut 1 cup
dry red chilies 8-10
Ginger, chopped 1 inch piece
Garlic 8-10 clove
Clove 5
Cinnamon 2 inch piece
Vinegar 1 1/2 tablespoon
Olive oil 3 tablespoon
Onion , chopped 2 medium
Green chilli slit4-5
Tamarind pulp 1 1/2 tablespoon
METHOD
Marinate the fish with salt and turmeric powder. Dry roast coriander seeds and cumin seeds. To make the masala grind coconut, whole red chillies, coriander seeds, cumin seeds, ginger, garlic, cloves, cinnamon and vinegar to a very fine paste with a little water. Heat olive oil in a pan. Add onion and sauté till golden brown. Add ground masala and cook on high heat for two minutes stirring continuously. Add three cups of water and bring the gravy to a boil. Add green chillies and stir. Add the marinated fish pieces and simmer for five minutes. Add tamarind pulp and adjust salt. Stir gently and cook on low heat for five minutes. Serve hot with steamed rice.
Preparation Time : 10-15 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Pomfret 400grams each2 1/2 inch thick slices
Salt to taste
Turmeric powder 1 teaspoon
Coriander seeds 1 tablespoon
Cumin seeds 1 teaspoon
Scraped coconut 1 cup
dry red chilies 8-10
Ginger, chopped 1 inch piece
Garlic 8-10 clove
Clove 5
Cinnamon 2 inch piece
Vinegar 1 1/2 tablespoon
Olive oil 3 tablespoon
Onion , chopped 2 medium
Green chilli slit4-5
Tamarind pulp 1 1/2 tablespoon
METHOD
Marinate the fish with salt and turmeric powder. Dry roast coriander seeds and cumin seeds. To make the masala grind coconut, whole red chillies, coriander seeds, cumin seeds, ginger, garlic, cloves, cinnamon and vinegar to a very fine paste with a little water. Heat olive oil in a pan. Add onion and sauté till golden brown. Add ground masala and cook on high heat for two minutes stirring continuously. Add three cups of water and bring the gravy to a boil. Add green chillies and stir. Add the marinated fish pieces and simmer for five minutes. Add tamarind pulp and adjust salt. Stir gently and cook on low heat for five minutes. Serve hot with steamed rice.
