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Ingredients
- 500 grams White Pomfret Steaks
- 1/4 cup Shallots
- 5 - 6 cloves garlic
- 1 inch ginger piece
- 1/4 teaspoon Fenugreek Seeds
- 2 sprigs Curry leaves
- 4 tablespoons Kashmiri chilli powder
- 1/2 teaspoon turmeric powder
- 3 - 4 pieces pot tamarind/kudampuli
- salt to taste
- 2 tablespoons Coconut Oil
- 4 cups water
Ingredients
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Instructions
- Prep the ingredients - chop the ginger and garlic cloves, and crush them, thinly slice the shallots.
- Wash the kudampuli (pot tamarind), and soak it in 1/2 cup water for 10 minutes.
- In a pan or pot, heat some oil. Splutter fenugreek seeds, followed by curry leaves, and ginger, garlic and shallots.
- Add 1/4 cup of water, chilli powder, and turmeric. Mix well, and fry this mix while stirring occasionally. Reduce till most of the water disappears.
- Add two cups of water, salt, and the soaked pot tamarinds (kudampuli) with water, mix well, and bring to boil on a medium flame. Reduce the flame, gently place the fish steaks into the boiling fish curry gravy, and cook with a lid on.
- Bring to boil again, open the lid, drizzle some coconut oil, and cook for some more time to reduce some water. Stir gently so that you don't break the fish pieces. Switch off when you see the oil emerging on top.
- Let this rest for at least 4-5 hours. The flavours will slowly work their way through the fish resulting in a flavourful fish curry. For best results, cook in the evening, and serve the next day for lunch.
