Sunday, February 5, 2012
I have eaten this curry many times at my friend's place. So decided to make it since it's lot simpler than the usual coconut based curry as there is no grinding involved (since you get readymade coconut milk these days!). This is a CKP style curry. I find one major difference in CKP style cooking and that is marinating fish with green chutney whether it's used for frying or for making curries. It does make a difference.
1 medium pomfret, cut into around 7-8 pieces
1/2 tsp turmeric powder
salt to taste
1 tsp chili powder
1 cup coconut milk
Grind to a smooth paste
1/2 cup cilantro
3-4 green chilies (more or less per taste)
1/2" ginger, peeled & chopped
3-4 cloves garlic, peeled
1/2 tsp tamarind paste
2 tsp oil
3-4 cloves garlic, peeled & smashed
1 small onion, finely minced about 1/4 cup
1. Clean, Rinse and pat dry pomfret pieces. Marinate with salt, turmeric powder, chili powder and green masala paste. Cover and set aside.
2. Heat oil in a wide saucepan so pomfret pieces can be kept in a single layer.
3. Add garlic and onion. Saute for 5 minutes. Let onion be browned.
4. Place marinated pomfret pieces along with marinade.
5. Add coconut milk and bring to boil.
6. Add more salt as needed. Simmer for 5 minutes.
7. Switch off the gas. Serve with plain rice.
1. This curry should not be too spicy.
2. I used reduced fat coconut milk (Whole foods brand)