Fish Curry
Coconut Gravy
Simple fish curry:
Ingredients: pomfret 1 medium size. (5-6 pieces) , coconut freshly grated 1 vati 3-4 dry red chillies soaked in water for 3-4 hrs, coriander seed 1 tsp soaked , black pepper 8-10 , garlic 4-5 pods , turmeric, curry leaves, onions 1 medium finely chopped, kokum 2-3,mustard, salt and oil 3 tbsps.
Clean the fish add salt and keep aside .
For masala first grind red chillies, garlic and coriander till red paste is ready then add coconut and turmeric
and make a fine paste nice orange colour
Heat oil in kadai add mustard , curry leaves, add onion and let it reduce till it softens the add pinch of haldi.
Add the masala salt and and let the masala cook for 2 min . ( pls note don’t keep for long time as this is
coconut milk gravy ) it will lose the flavour we want.
Add water till medium consistency add kokum and then lastly add fish keep it on low flame and let the gravy
boil on low flame one you see the boiling has started switch of the gas .
You fish gravy is ready to eat - just right for an Sunday afternoon meal.
TIPS:
This is not a spicy gravy if u want you can add green chillies slits when the curry is boiling.
Tastes best with rice( don’t serve hot rice) the the meal should be just warm.
