Serves: 4
Cooking time (approx.): 11 minutes
Style: Goan Non-Vegetarian
800 gram(s) pomfret sliced and cleaned
1 onion sliced
1 small tomato chopped
4 green chillies slit and deseeded
1 cup(s) coconut milk
1 tablespoon(s) oil
4 tablespoon(s) water
salt to taste Grind to a fine paste:
12 dry red chillies
2 tablespoon(s) coriander seeds
1 teaspoon(s) cumin seeds
1 tablespoon(s) chopped ginger
1 teaspoon(s) chopped garlic
1 tablespoon(s) tamarind paste
1 teaspoon(s) turmeric powder
12 tablespoon(s) water or as required
Rub the fish slices with some salt and a pinch of turmeric powder. Keep aside for 5 minutes. Wash well and drain.
Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 5 minutes or till the onions are golden brown. Add the paste and the tomatoes. Fry briefly.
Add the coconut milk and water. Bring to a boil. Add the fish, green chillies and salt. Mix very gently and simmer on low heat for about 6 minutes or till the fish is cooked but firm.
TIP:
Traditionally this is a spicy hot recipe. However, the amount of green and red chillies can be reduced or increased as required.
Serve hot with: slices of bread or Lacy Rice and Coconut Pnacakes (Appam) and Appetizing Kokum in Coconut Milk (Sol Kadi) poured over hot steamed rice.
Cooking time (approx.): 11 minutes
Style: Goan Non-Vegetarian
800 gram(s) pomfret sliced and cleaned
1 onion sliced
1 small tomato chopped
4 green chillies slit and deseeded
1 cup(s) coconut milk
1 tablespoon(s) oil
4 tablespoon(s) water
salt to taste Grind to a fine paste:
12 dry red chillies
2 tablespoon(s) coriander seeds
1 teaspoon(s) cumin seeds
1 tablespoon(s) chopped ginger
1 teaspoon(s) chopped garlic
1 tablespoon(s) tamarind paste
1 teaspoon(s) turmeric powder
12 tablespoon(s) water or as required
Rub the fish slices with some salt and a pinch of turmeric powder. Keep aside for 5 minutes. Wash well and drain.
Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 5 minutes or till the onions are golden brown. Add the paste and the tomatoes. Fry briefly.
Add the coconut milk and water. Bring to a boil. Add the fish, green chillies and salt. Mix very gently and simmer on low heat for about 6 minutes or till the fish is cooked but firm.
TIP:
Traditionally this is a spicy hot recipe. However, the amount of green and red chillies can be reduced or increased as required.
Serve hot with: slices of bread or Lacy Rice and Coconut Pnacakes (Appam) and Appetizing Kokum in Coconut Milk (Sol Kadi) poured over hot steamed rice.
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