This fish curry is one of my favorites. I got frozen white pomfret from Coconut hill Grocery store in Sunnyvale and found that it better than the fresh fish I get at the Chinese Ranch market. This is curry made at my home back in India. It is also called "alle piyava ambat" as it uses ginger and onion to make the curry. In many households like one of my aunt's, it is called "Jhalke Randayi". All mean the same yummy curry. Here is the recipe.
Tips: Never stir the fish curry with a ladle as it can break up the fish. Stir the curry gently with a small spoon avoiding the fish or better shake the vessel to mix the masala.
Ingredients
1 cup grated coconut
1 medium size pomfret fish
1 tablespoon finely chopped ginger
1 finely chopped green chili
1/4 cup finely chopped red onion
3-4 roasted red byadgi chilies (I roast red chilies on a medium flame for around 10 minutes and cool it. This imparts a better flavor to the curry)
1/2 teaspoon tamarind concentrate or 1/2 inch piece of tamarind
1 teapoon coconut oil
salt for taste
Method
Clean and cut the fish into thin slices. Add the onion, ginger, green chili and 1/4 teaspoon salt into a pan and crush it with hand or back of a spoon. Add 1/2 cup water and cook till th onion is soft. Grind the coconut, red chilies and tamarind into a very fine paste. Add this masala to the onion masala. Cover and cook for around 5 minutes or till the masala comes to a boil. Add fish and cook for another 5-8 minutes or till the fish is cooked. Adjust salt as per taste and sprinkle coconut oil on the curry. Mix very gently with a spoon and cover the curry with a lid. This will enable the flavor of the coconut oil to blend with the curry. Serve hot with rice.
Preparation time: 45 minutes
Serves: 3-4
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