This amazing recipe is originated from the western coastal region of India. This cuisine has got its influence from both Goa and Maharashtra. These states are typically non-veg eater especially sea-food as they are close to the ocean.
Serve this recipe with hot steamed rice or chapatti on a perfect weekend lunch or dinner.
Preparation time: 15 minutes
Cooking time: 30 minutes
1-2 Pomfret sliced;
Salt as per taste;
1 tsp. Turmeric powder;
1 tsp. Coriander seeds;
1 tsp Cumin seeds;
1 bowl grated coconut;
2-3 Dry red chillies;
1 tbsp Lime juice;
1 tbsp Oil;
1 finely chopped Onion;
1-2 Slit green chillies;
1 tbsp. Tamarind pulp;
1 tsp chopped ginger;
1 cinnamon stick.
How to Cook?
Cut thick slices of pomfret and season it with salt and turmeric. Marinate the pieces and keep aside.
In a pan add dry red chillies, cinnamon, cloves, coriander and cumin seeds and roast ti for about 2-3 minutes.
All all the roasted spices in a mixture along with coconut, lime juice and water as required. Grind it into a fine paste.
In a deep pan, add oil and onions. Fry till turn golden brown.
Add ground paste and fry for few seconds. Add water as required for gravy and let it cook for sometime.
Add fish in the gravy and mix well lightly on a simmer for 4-5 minutes.
Add Tamrind pulp and green chillies and simmer it for 2-3 minutes.
That's all! Serve it with hot steam rice or chapatti.
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Tried this recipe?
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