Karavali Pomfret Curry

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Recipe

Ingredients

2	medium-sized pomfret, cleaned and cut into pieces
1 tablespoon	coconut oil
1	medium onion, finely chopped
1	tomato, finely chopped
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 tablespoon	tamarind pulp
1 cup	coconut milk
1 teaspoon	mustard seeds
1 teaspoon	fenugreek seeds
2	green chilies, slit
1 sprig	curry leaves
—	salt to taste
1 tablespoon	coriander seeds
1 teaspoon	cumin seeds
1 inch	ginger, grated
4 cloves	garlic

Instructions

1. 1 Heat coconut oil in a pan and add mustard seeds and fenugreek seeds. Allow them to splutter.
2. 2 Add chopped onions and sauté until golden brown.
3. 3 Add grated ginger and garlic, and sauté for a minute until the raw smell disappears.
4. 4 Add chopped tomatoes and cook until they turn soft and mushy.
5. 5 Add turmeric powder, red chili powder, and salt. Mix well.
6. 6 In a separate pan, dry roast coriander seeds and cumin seeds until fragrant. Grind them into a fine powder.
7. 7 Add the ground spice powder to the onion-tomato mixture and mix well.
8. 8 Add tamarind pulp and coconut milk, and bring the mixture to a gentle boil.
9. 9 Add the pomfret pieces to the curry and simmer on low heat for about 10-12 minutes or until the fish is cooked through.
10. 10 Add slit green chilies and curry leaves, and simmer for another 2 minutes.
11. 11 Adjust salt to taste and remove from heat.