Thursday, 1 September 2016

Paplet a Che Hirwe Kalwan.....

Pomfret cooked in Green Curry

It is a Konkani dish, cooked in green coriander paste. Green coriander leaves, green chillies, garlic, ginger, onion, coconut, tamarind and cumin seeds are use to make the wet paste. The pomfret is then cooked in the wet paste. This dish can be eaten with rice. 
I have adapted the recipe as per my convenience.
In this recipe I have not used Tamarind paste and have added a tomato in the gravy. 

For the Wet Paste 
1 small bunch of Coriander leaves cleaned 
4 tbsp freshly grated Coconut or Desiccated Coconut 
1 small Onion chopped 
6 to 8 Garlic cloves 
1 small piece of Ginger 
4 or more Green chillies cut into pieces 
1/2 tsp cumin seeds

Add all the above ingredients in to a grinder, add 1/3 cup of water and grind it in to a thick paste. 

For making the Pomfret Curry 
2 medium size Pomfret cut into 2 pieces or you can make more pieces as per your choice 
1 Onion chopped 
1 Tomato chopped 
2 Green chillies slit and cut into pieces 
Few Curry leaves 
Few Coriander leaves chopped for garnishing 
1/4 tsp Mustard seeds 
Salt to taste 
1/2 tsp Turmeric powder
Wet paste  
3 tbsp Oil 

 Marinate pomfret with salt and 1/4 tsp of turmeric powder. Take a wok or a chatti. Add oil and heat it. Add the mustard seeds and let it crackle. Add the curry leaves and green chillies. Saute it for a minute. Add the chopped onion. Sauté the onions till translucent.  Add the green paste. Stir and cook for 3 minutes. Add the chopped tomato, salt and remaining turmeric powder. Stir and cook it another 1 minute. Add a cup and a half of water. Let it simmer for 2 minutes. Add the pomfrets. Cover and cook for 5 to 7 minutes. Garnish it with coriander leaves. Serve hot with hot steamed  rice.

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