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…

Ingredients:

1 large pomfret cut and cleaned.

1 small Onion chopped.

1/4 cup grated Coconut.

1 cup Coconut milk.(Refer Glossary)

6 Peppercorns.

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.

Method:

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 !!!

Sameera.