Malvan being a coastal area, coconut and fish along with rice forms our staple food,our fish curries are made in coconut milk, when combined with rice is a combination to die for.The distinct flavour to this curry comes from the use of coconut oil.
It go well with rice,chapati,bhakri,ghavana almost everything……and tastes best if had a day after cooking.Most of the fishes like prawns,halwa and surmai are cooked in same gravy.So here goes the recipe…
1 large pomfret cut and cleaned.
1 small Onion chopped.
1/4 cup grated Coconut.
1 cup Coconut milk.(Refer Glossary)
1 tbsp Tamarind pulp
2tbsp Coconut oil
Salt to taste.
For the masala
1 medium sized Onion.
2 tbsp Dhana(corriander seeds)
5 tbsp Red chilli powder.
1 tbsp Haldi powder.
1 tsp Black pepper powder.
Wash,peices of pomfret and keep aside.
Add salt and turmeric to washed and cleaned pompfret.Keep aside.
Grind all the masala ingredients to a fine paste.
Grind together grated coconut,peppercorns and half chopped onion to a fine paste.keep aside.
Apply grounded masala paste to pomfret peices and keep aside.
Heat oil in a kadhai.Add half chopped onion,let it turn brown.
Add marinated pomfret,fry well,add 1 cup water.
Cook for 5 to 7 minutes or till pomfret peices are cooked.
Add tamarind paste and salt if required.(As salt is applied to pomfret)
Add coconut paste, mix well and cook for a minute or two.
Add coconut milk.Mix well.
Remove in serving bowl.
Serve hot with steam rice or bhakri of your choice.
Tip-Dont boil the gravy after adding coconut milk.You can use fresh coconut milk or maggi coconut milk powder.
Happy Cooking !!!