Pomfret fish curry recipe

• Clean fish and set aside. Slice the onion, shallots and tomatoes.
• Soak tamarind in water and extract about a cup of tamarind juice.
• In a kadai, heat 2 tablespoons oil and add the sliced onion and half of the shallots.
• Saute until the onion turns translucent. Now, add the chopped tomatoes.
• Fry till tomatoes get a bit mushy.
• Add 3 teaspoons chilli powder and keep sauteing. Once you get a gravy texture, turn off the stove and then add coriander powder.
• Give it a good mix while it is still hot. Let the mixture cool.
• Once cooled, grind this along with 1 cup grated coconut to a fine paste. Add the required amount of water to grind as shown in the video.
• In a wide bottomed pan, heat 3 tablespoons oil. Add fenugreek seeds. Once they turn slightly brown, add in the rest of the shallots.
• Saute briefly and add in the curry leaves and chilli and fry a bit.
• Now add the ground masala paste and fry briefly.
• Add in the fish, mango piece and pour in 1 cup tamarind water. Add 1 1/2 tablespoon salt and mix well.
• Now, add about 2 – 21/2 cups water depending upon the consistency you require.
• Cover and cook the curry in medium flame for about 15-20 mins.
• Check once and give a gentle stir. By now, oil should leave the sides of the pan.
• Cover and cook for 5 more minutes. And your fish curry is ready!
• Enjoy with hot rice and fish fry.