This recipe is probably made only in Malvani - Maharashtrian GSB - households and I doubt if it's ever served in any restaurants. So it has that special homey flavor. Because of the strong fishy smell associated with black pomfret, a generous amount of garlic cloves is needed.
It's more like a side dish than a thin curry. But if you prefer, add more water by all means. Serve with chapati, rice bhakri or plain rice.
5 steak black pomfret/halva
salt to taste
1/2 tsp turmeric powder
1 tsp Malvani Masala
4-5 kokums or 1/2 tbsp. tamarind pulp
Grind to a fine paste
1" ginger, peeled, chopped
4-5 garlic flakes
1/4 cup cilantro
3-4 green chilies (or per desired heat)
1 tbsp. oil - preferably coconut oil
3/4 cup minced onion
1/2 cup scraped fresh coconut
Chapati or Rice bhakri
1. Clean, rinse black pomfret steaks.
2. Apply salt, turmeric powder, malvani masala, green paste and kokum or malvani masala.
3. Cover and let it marinate for at least 1/2 hour. Refrigerate.
4. Heat oil in a wide saucepan.
5. Add onion and sauté till soft.
6. Add coconut and fry for 1 minute.
7. Place black pomfret steaks along with marinade, in a single layer.
8. Add 1/2 cup water. Cover and let it cook for 10 minutes till it's cooked.
1. Ideally, the curry should be on the dry side. But add more water if you prefer thin consistency.
2. Instead of adding coconut , you can also add coconut milk and make thin curry to be served with rice. In that case, follow steps till 5. Do not add coconut. Instead, add about 2 cups coconut milk and then add steaks. Simmer till steaks are cooked.