Pomfret curry/mangalorian pomfret gassi

Ingredients

• omfret/Salmon/King fish 1
• Red chilly/Lal mirch powder
• Coconut milk 1 can
• Mustard seeds/Rai 1 tspn
• Curry leaves/Kari pata 6-7
• Oil 1 tbspn
• Salt as per taste
• 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

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Preparation

• 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.

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