BLACK POMFRET CURRY
We are back home in India after a few months in the United States. It feels good to be back in my kitchen. I wanted to make a fish dish and decided to try this one made with black pomfret- which is called Kappu Maanji/Paplet/Halwa.
Apart from being very tasty, one of the biggest benefits of the pomfret is that it is rich in Omega 3 fatty acids and has numerous health benefits.
Elsewhere in this blog, you will find recipes for dishes made with pomfret, such as:-
Often, I just like to shallow fry the pomfret. Today, I went in for a curry which pairs superbly with simple hot steamed rice!! This recipe has been adapted from Mangalore Recipes .
We loved it and I am sure you will too!
- Black Pomfret, about 500-600 gms
- Turmeric Powder, 1/4 tsp + 1/4 tsp
- Coriander Seeds, 3 tsp
- Cumin Seeds, 1 tsp
- Fenugreek Seeds, 1/8 tsp
- Mustard Seeds,1/8 tsp
- Peppercorns, 1/4 tsp
- Raw Rice, 1/8 tsp
- Byadgi Red Chillies, 8
- Short Chillies, 4
- Small sized Onion, 1 + 1
- Tamarind, size of a small lemon
- Garlic Cloves, 6-8
- Fresh Coconut Gratings, 1 cup
- Ginger, 1 and 1/2 "
- Green Chillies, 3-5 ( less spicy variety)
- Salt, to taste
- Coconut Oil, 1 tsp + 1 tbsp