Pomfret curry/mangalorian pomfret gassi

Name: Pomfret curry/mangalorian pomfret gassi
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Cuisine: En
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

Main Dish

Very Easy

45 min

Preparation

Preparation25 min

Cook time20 min

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.