Thursday, March 6, 2014

Fish curry recipe | Black pomfret fish curry

Fishes found to have more nutritional benefits when compared to other non-vegetarian foods. In that compared to deep frying of any meat,preparing curries would make them to retain the nutrients. Fishes are the richest source of omega-3 fatty acid. The major role of this fatty acid is that a predominant compound in brain development. Also consuming fish helps to stay away from various diseases. Even the vegetarians try to consume this omega-3 fatty acid in the form of tablets. I prepared this recipe using black pomfret (vavvaal in Tamil). But this recipe can be applied to cook any variety of fish.

Ingredients :

Black pomfret fish - 1 cup
Shallots -1/4 cup
Tomato -1
Green chillies -2
Garlic -3 pods
Curry leaves -few
Fenugreek -1/4 tsp
Tamarind - lemon size 
Turmeric powder - 1/4 tsp
Red chilli powder -3 tsp
Dhania powder -4 tsp
Coconut milk -2 cups
Gingelly oil -2 tbsp
Salt as required

Pomfret fish curry

Method :

  1. Wash the fish at the most you are satisfied its clean.
  2. Cut the shallots into fine thin slices. Soak the tamarind and extract the pulp.
  3. Grind the coconut to fine paste with little water and extract the milk. This is 1st milk and it will be thick.
  4. Grind the coconut adding a glass of water and again extract the second milk for about 1and half cups.
  5. Heat oil in a pan,fry fenugreek,shallots,chillies,crushed garlic and saute for while. 
  6. Now add in the chopped tomatoes and cook for about 2 minutes. 
  7. To this add the powders (turmeric,red chilli,dhania) and then add the tamarind juice.
  8. Add about 2 cups of water,little salt and let it boil for 10 minutes.
  9. After 10 minutes add second coconut milk and boil until the raw smell goes off.
  10. It would take about 20 minutes in medium flame. Now add the cleaned fish pieces,first coconut milk extract and cook for 5 to 10 minutes.
  11. Finally garnish with curry leaves.

Fish curry

Note :
  • You can use rock salt and turmeric powder to clean the fishes.
  • Water to be added according to the sour taste of tamarind. Also cooking time for the raw smell to go off also depends on tamarind variety you use. So check accordingly.
  • Usually it is said to put off the flame once you add the fish, but I don't prefer that. 
  • I would feel comfortable when cooked for at least 10 minutes.
  • Do not stir the gravy once fishes are added. You can just give a shake with the laddle.
  • As we are adding coconut milk, you can refrigerate and reheat later to use it for the next day.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...