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Pomfret Curry/Mangalorian Pomfret Gassi
 One of my mum's household staple Pomfret Gassi......nothing else can beat this curry in my taste preferences, as it is not only easy to prepare but the curry becomes more flavorsome -the other day. Hence I usually make sufficient for the next days lunch...so the days saved with some good soulful meal and plenty of time to get my hands into. My mum usually makes this gassi with dried red chillies but I used fresh coriander/cilantro and green chillies, hence the color...for no specific reason other than that I had plenty of coriander lying in my fridge. The other ingredients remain the same and tastes as awesome as the latter. The spice mix can be prepared and stored for more than a month and used as required....except the greens. This makes life easier when time is not at our constraint. Ingredients: Pomfret/Salmon/King fish 1 (cut into thin slices) Red chilly/Lal mirch powder, Tumeric/Haldi and salt 1/2 tspn each ( marination) Coconut milk 1 can Mustard seeds/Rai 1 tspn Curry leaves/Kari pata 6-7 Oil 1 tbspn (the curry tastes better with coconut oil but one can use any oil ) Salt as per taste Spice Mix: Corainder/Dhania seeds 1 tbspn Cumin/Jeera 1/2 tbspn Black Pepper 4-5 Garlic 3-4 cloves Ginger 1/2 inch Fenugreek/Methi seeds 1/4 tspn Curry leaves/Kari pata 5-6 Coriander/Cilantro 1 cup Green chillies/Hari Mirch 2-3 (as per ones tastebuds)  Method: Clean and cut fish into thin peices.Marinate with the spices and let it rest for 1/2 an hour in the fridge.Grind all the ingredients in the spice mix to a fine paste, use lil water as required.Take a hot saucepan with oil, add the mustard and curry leaves. When the mustard spluters add the prepared spice and saute until fragrant.Just when the spice is fried thoroughly and the oil is visible add 1 cup of water and boil.After the first boil add the fish one by one and simmer with the lid on.After 3-4 mins add the coconut milk and stir slowly.Let it cook for another 5-8 mins until the fish is just done.Turn the gas off so you do not overcook the fish. The fish cooks furthur even after the pan is taken out of the gas because of the high temperature of the curry.Enjoy hot with red/par boiled rice....for the pur-fect Mangi feel.To enjoy the taste at the fullest cook a day before and consume the other day. PS: Skip the coriander and chillies and replace with dried red chillies for an authentic gassi.Instead of fish, one can use shrimp with the same spice mix.  related searches : Pomfret
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