Sunday, November 18, 2007

Paplet che Hirwe Kalwan: Pomfret Green Curry

This malvani preparation has a lovely lush green hue. It tastes very good too. If you have a seafood party at your home and all the dishes are turning out to be the shades of red, brown or orange, then this green colored curry really pleases the eye and balances the color wheel on the dining table.

Paplet che hirwe Kalwan (Serves 4)
Pomfret Green Curry
1 medium Pomfret, cleaned and cut into 7 -8 pieces
salt for marinating the fish
1/8 tsp turmeric powder
More salt for curry

Grind to a fine paste
2 tbsp chopped onion
1/2 cup coconut, freshly grated
5 black peppercorns
1/2 tsp cumin seeds
1/2 tbsp coriander seeds
2 - 3 green chilies (or per taste)
1 1/2" ginger, peeled & chopped
3 garlic cloves, peeled or 1 tbsp chopped garlic
1 bunch of cilantro/coriander leaves, chopped approx = 1 cup
1/2 tsp tamarind pulp
1 tsp rice grains

2 tsp oil
2 tbsp chopped onion

1. Marinate pomfret with salt and turmeric powder. Set aside in the fridge till ready to use.
2. Grind the green paste adding sufficient water. Make sure to grind a very fine paste.
3. Heat oil. Add chopped onion. As the onion turns pink, add pomfret pieces.
4. Add ground green paste. Add enough water to make the gravy of your desired consistency.
5. Adjust for salt. Remember that fish is marinated with salt but more salt will be needed for the gravy. Bring to boil.
6. Simmer for 5 minutes. Switch off the gas.
7. Serve hot with chapatis, tandalachi bhakri (rice bhakri) or rice.

Note -
1. Tilapia fillets can be used instead of pomfret.
2. Use turmeric powder sparingly to retain the green color of the cilantro/coriander leaves.
3. You can increase the amount of green chilies, if you prefer spicier version.


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