1 Kg. Fresh White Water Pomfrets (Cleant, cut & washed)
1 big onion sliced finely
2 Tblsp Coconut oil for tempering
Salt to taste
For Wet Ground Masala: (to be ground very fine with as much less water possible):
11/4 cup grated coconut
1/2 Onion chopped
3/4 Tsp Mustard Seeds
3/4 Tsp Cummin Seeds
1/2 Tsp Turmeric Powder
9 – 10 Fresh Green Chillies (as per desired)
6 Pepper Corns
8 Garlic Cloves
Lemon sized ball of Tamarind
2 Handful Bunches of Fresh Coriander Leaves
Heat Oil. Add chopped onion and fry until golden brown.
Add masala and fry till the oil leaves the sides of the pan.
Add around 21/2 cups of water, add salt as per taste, cover allow the curry to boil.
After one boil, uncover and add fish pieces and adjust the vessel so that the masala covers the fish evenly.
Let the curry boil for next 10 – 15 minutes.
Serve very hot with steamed rice and pickle.
P.S. Bombay ducks can be also prepared in a similar way.
This is Pomfret Curry with Coriander and spices. Pomfrets never tasted so delicious in any other gravy than the green coriander gravy.