Black Pomfret Fish Curry
Locally known as kali paplet hooman, this is a mildly spiced coconut-based curry using minimal oil.
Ingredients
- 1 tsp oil
- 1/2 cup onion chopped
- 1/2 tsp coriander seeds
- 5 black peppercorns
- 4-5 dried red chillies
- 1 tsp turmeric powder
- 1 medium-sized tamarind ball
- 1/2 cup coconut grated
- 5-6 pieces pieces of black pomfret head, tail and fins removed and cut into pieces
To Marinate:
- 1 tsp salt
- 1/2 tsp chilli powder
- 1 tsp turmeric powder
Instructions
- Apply salt, red chilli powder and turmeric powder on the fish and allow to marinate for 30 minutes.
- Use a blender to grind together red chillies, coriander seeds, turmeric powder, peppercorns, tamarind and coconut along with ½ cup of water until smooth.
- Heat oil in a pan. Fry the onions until they turn brown.
- Stir in the paste and stir before adding ½ a cup of water.
- Toss in the fish and cook over medium flame for 12-15 minutes. Serve immediately with rice or rotis.