Our love for seafood is reflected in today's dish which is made using black pomfret, which is called Kappu Maanji/Paplet/Halwa. Apart from tasting delicious, Black Pomfrets have many health benefits. They are high in fatty acids besides having lots of Vitamin B 12 which is good for the nervous system.
Today's recipe is for a spicy and tangy dish from Mangalore called Maanji Pulimanchi. Pulimunchi -in Tulu/Bunt cuisine - is a dish made with tamarind and chillies. I have adapted this from Pomfret Pulimanchi in Shruti's Cooking Channel.
We had this with hot steamed rice and it tasted awesome!
- Maanji/ Black Pomfret, 7-8 slices, or approx 500 gms
- Ginger, finely chopped, 1 and 1/2 tsp
- Curry Leaves, 7-8
- Onion, medium-sized, chopped, 1
- Green Chillies, slit, 2
- Water, to adjust consistency
- Salt, to taste
- Coconut Oil, 2 tbsp
- Coriander Leaves, chopped, 1 tbsp - to garnish
For the Masala:
- Fenugreek (Methi ) Seeds , 1/4 tsp
- Peppercorns, 3/4 tsp
- Mustard Seeds, 1/4 tsp
- Cumin Seeds, 3/4 tsp
- Carom Seeds (Ajwain), 1/4 tsp
- Coriander Seeds, (Dhania), 2 tbsp
- Byadgi Dry Red Chillies, 7
- Garlic Cloves, 9
- Onion, chopped, 2 tbsp
- Turmeric Powder, 1/4 tsp
- Tamarind, 1 tbsp, to be soaked
- Water, for grinding
Wash the fish slices 3-4 times in water
Apply turmeric powder and salt to the fish slices and keep aside to marinate for about 15 minutes
In a pan, dry roast the methi seeds, peppercorns, mustard seeds, cumin seeds, ajwain and coriander seeds - adding them one after the other- for about 2 minutes on medium flame till they give off a good aroma. Keep aside
Then dry roast the dry red chillies for 1 minute on medium flame. Keep aside.
Allow the roasted ingredients to cool
In a mixer jar, grind together all the roasted ingredients along with garlic cloves, 2 tbsp chopped onion, turmeric powder, and soaked tamarind to a fine paste, adding about 1/4 cup of water. Keep the paste/masala aside.
In the same pan, heat 2 tbsp of coconut oil and on medium heat add ginger and curry leaves and sauté
Next add the chopped onion and slit green chillies and sauté till the onions become brown
To this add the ground paste prepared earlier, add salt to taste, (remember that a little salt has been added while marinating the fish)
Add the water from the mixer in which the ground paste was prepared
Mix well and cook on high flame, add some more water if required to adjust the consistency
Reduce the flame and cook on low flame for 2-3 minutes
Now immerse the pomfret slices in the gravy
Cover and cook on low flame for 8-10 minutes stirring gently in between
Once the pomfret is cooked, switch off the gas
Finally garnish with chopped coriander leaves
Cover for about 15-20 minutes and then serve the Pomfret Pulimanich with hot steamed rice
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