Fish curry is one of the most authentic recipes of South India that gives a grand feel to the meal.
Pomfret fish, known as Vaaval in Tamil, has all the benefits of fatty fish. It is rich in Omega 3 fatty acid proving to be beneficial for your eyes, skin and brain.
Also it is the kind of good fat that helps with weight loss, while providing you with all the necessary nutrients.
In today’s recipe let’s see how to prepare an authentic Pomfret fish curry for a great meal!
Ingredients for Pomfret fish curry
Pomfret fish – 400 gms
Onion – 1 Large
Shallots – about 15
Tomatoes – 4 small
Chilli powder – 3 teaspoons
Coriander powder – 2 tablespoons
Tamarind – lemon size ball
Grated coconut – 1 cup
Green chilli – 1
Mango – 1/2
Curry leaves – a sprig
Fenugreek seeds – 1/2 tablespoon
Oil 5 tablespoons
Pomfret fish curry recipe
Clean fish and set aside. Slice the onion, shallots and tomatoes.
Soak tamarind in water and extract about a cup of tamarind juice.
In a kadai, heat 2 tablespoons oil and add the sliced onion and half of the shallots.
Saute until the onion turns translucent. Now, add the chopped tomatoes.
Fry till tomatoes get a bit mushy.
Add 3 teaspoons chilli powder and keep sauteing. Once you get a gravy texture, turn off the stove and then add coriander powder.
Give it a good mix while it is still hot. Let the mixture cool.
Once cooled, grind this along with 1 cup grated coconut to a fine paste. Add the required amount of water to grind as shown in the video.
In a wide bottomed pan, heat 3 tablespoons oil. Add fenugreek seeds. Once they turn slightly brown, add in the rest of the shallots.
Saute briefly and add in the curry leaves and chilli and fry a bit.
Now add the ground masala paste and fry briefly.
Add in the fish, mango piece and pour in 1 cup tamarind water. Add 1 1/2 tablespoon salt and mix well.
Now, add about 2 – 21/2 cups water depending upon the consistency you require.
Cover and cook the curry in medium flame for about 15-20 mins.
Check once and give a gentle stir. By now, oil should leave the sides of the pan.
Cover and cook for 5 more minutes. And your fish curry is ready!
Enjoy with hot rice and fish fry.
Authentic Pomfret fish curry recipe | Vaaval Meen Kuzhambu recipe
Ingredients
- 400 gms Pomfret fish
- 1 large Onion
- Shallots – about 15
- 4 small Tomatoes
- 4 teaspoons Chilli powder
- 2 tbsp Coriander powder
- Tamarind– lemon size ball
- 1 cup Grated coconut
- 1 Green chilli
- ½ Mango
- Curry leaves – a sprig
- ½ tbsp Fenugreek seeds
- 5 tbsp Oil
Instructions
Pomfret fish curry recipe
- Clean fish and set aside. Slice the onion, shallots and tomatoes.
- Soak tamarind in water and extract about a cup of tamarind juice.
- In a kadai, heat 2 tablespoons oil and add the sliced onion and half of the shallots.
- Saute until the onion turns translucent. Now, add the chopped tomatoes.
- Fry till tomatoes get a bit mushy.
- Add 3 teaspoons chilli powder and keep sauteing. Once you get a gravy texture, turn off the stove and then add coriander powder.
- Give it a good mix while it is still hot. Let the mixture cool.
- Once cooled, grind this along with 1 cup grated coconut to a fine paste. Add the required amount of water to grind as shown in the video.
- In a wide bottomed pan, heat 3 tablespoons oil. Add fenugreek seeds. Once they turn slightly brown, add in the rest of the shallots.
- Saute briefly and add in the curry leaves and chilli and fry a bit.
- Now add the ground masala paste and fry briefly.
- Add in the fish, mango piece and pour in 1 cup tamarind water. Add 1 1/2 tablespoon salt and mix well.
- Now, add about 2 – 21/2 cups water depending upon the consistency you require.
- Cover and cook the curry in medium flame for about 15-20 mins.
- Check once and give a gentle stir. By now, oil should leave the sides of the pan.
- Cover and cook for 5 more minutes. And your fish curry is ready!
- Enjoy with hot rice and fish fry.
Video
This post was last modified on %s = human-readable time difference 7:12 AM