A light fish gravy in my style with my favourite fish - pomfret that goes absolutely well with plain steamed rice. This yummy, easy and simple recipe is cooked in coconut milk for a creamy consistency. So do give it a try and I bet you will love it. Serve, garnished with coriander leaves.
- 2 pomfret, each cut into 2-3 pieces
- 1 tsp. lime juice
- 1 onion
- 1" ginger
- 2-3 garlic cloves
- 2 green chilies
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 1 sprig curry leaves
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. coriander powder
- 1 cup thick coconut milk
- 1/2 cup water
- 1 tsp. coriander leaves, chopped
Grind the onion, ginger, garlic and green chilies into a paste. Keep aside. Marinate the fish pieces with lime juice and a pinch of salt for 10 minutes.
Heat oil in a pan and temper with mustard seeds and curry leaves. After it stops spluttering, add the ground paste, turmeric powder and coriander powder.
Saute till the oil separates. Then add the coconut milk, water and salt. Bring it to a boil and drop in the fish pieces.
Cover and simmer on a low flame for 5-6 minutes. When done, switch off the flame and serve, garnished with coriander leaves.