POMFRET CURRY GSB STYLE

 

POMFRET CURRY GSB STYLE 

In our Konkani GSB cuisine, a popular dish is Alle Piyava Ghashi. The name comes from the Konkani terms for the ingredients which give it its distinctive flavour - Ginger (Alle) and Onion (Piyavu). 

 In today's recipe I have made Alle Piyava Ghashi with the addition of Black Pomfret, called Maanji in Konkani, Tulu and Kannada, Pomfret is called Paplet in Maharashtra and Goa. 

This article shows how adding black pomfret to your diet can be beneficial for your health. 

Elsewhere in this blog, you will find recipes for dishes made with pomfret, such as:-

• Black Pomfret Curry
• Maanji Pulimunchi
• Rava Pomfret Fry

This Pomfret Curry goes great with hot steamed rice.  I used 1/2 kg black pomfret which after cutting and cleaning yields about 400 gms or about 7-8 fillets of varying sizes.

I hope you will try this out and enjoy it as much as we do! 

Ingredients:-

• Black Pomfret, 400 grams
• Onion, 1
• Green Chillies, 2-3
• Ginger, 1 to 1 1/2 " piece
• Fresh Coconut Gratings, 1 cup
• Roasted Byadgi Red Chillies, 6-8
• Tamarind, size of a small marble
• Coconut Oil, 1 tbsp
• Salt, to taste

Method:-

Wash the fish fillets thoroughly. Keep aside. 

Chop the ginger, peel and chop the onion, and slit the green chillies

In a mixer jar, grind together the fresh coconut gratings, roasted Byadgi red chillies, and  tamarind to a smooth paste, adding water as required

Transfer this ground paste to a thick-bottomed kadhai, add water to bring to a gravy like consistency 

To this add the chopped ginger, onions, slit green chillies, and salt to taste

Mix well and bring to a boil 

Lower the flame and let it simmer for a few minutes

Add the fish fillets and let it cook for 3-4 minutes on medium flame. Remember, the fish gets cooked very soon. Don't use a ladle or spoon to mix the curry as the delicate, cooked fish will break. Instead, lift and gently shake the kadhai. 

Finally drizzle the Pomfret Curry with coconut oil and allow it to sit for about 10-15 minutes so that the curry absorbs all the flavours.

Serve with hot steamed rice