Pomfret fish recipe (AVOLI MASALA)


Pomfret fish – 12 piece
Coconut oil – 3 tsp
Fennel seeds (Perumjeerakam) – 3/4 tsp
Chopped Garlic and ginger – 1 1/2 tsp
Onion – 1 cup
Green chilly – 3
Carrot (chopped) – 1/4 cup
Tomato (chopped) – 1/2 cup
Turmeric powder – 1/4 tsp
Red chilly powder – 2 tsp
Coriander Powder – 1tsp
Gram masala Powder – 1tsp
Pepper powder – 1tsp
Cumin seeds – 1/2tsp
Uluva (Fenugreek seeds) – 1/4 tsp
Tamarind pulp – 1cup
Salt (needed)
Corn flour – 1tsp
Coriander leaves
Curry leaves
Heat oil and fry fennel seeds, then garlic and ginger. Now put onion and sauté till soft and add green chilies, carrot and tomato. Cook for 2 minutes and add spices like turmeric powder, coriander powder, red chilly powder and pepper powder. Keep it for sometime, grind all and make fine paste.
Heat some coconut oil in an earthen pot and splutter mustard seeds, then add fenugreek seeds and this ground paste. Cook for sometime and add tamarind pulp and bring into boil, put fish pieces and salt, close and cook in low flame. When fish cooks completely and gravy becomes thick, mix corn flour with water and pour to this curry.
Garnish with curry leaves and coriander leaves.
Tip: We can cover this Pomfret masala in a banana leaf and steam for sometime. This will be more tasty

Courtesy by :- RYS Kitchen , Facebook