Ingredients: 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 Method: 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
