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- Panaji Pomfret Curry
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PrintPANAJI POMFRET CURRY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a heavy-bottomed pan. Add the allspice and onions. Fry till the onions are well-browned.
- Add green chillies, fry for 2 minutes. Add ginger-garlic paste, tomatoes and saute till well mixed.
- Dissolve rice flour in little coconut milk and add to the onion mixture. Bring to a boil.
- Then add salt, turmeric powder with remaining coconut milk and pomfret pieces. Bring to a boil.
- Serve hot garnished with coriander leaves.
INGREDIENTS
- 1 kg Pomfret, cleaned, cut into large pieces, rinsed and drained
- 250 ml Coconut milk
- 52 tablespoon Coriander leaves chopped
- 150 grams Onions finely chopped
- 100 grams Tomatoes finely chopped
- 10-12 Green chillies slit lengthwise
- 1 tablespoon Ginger-garlic paste
- 4-6 Allspice or cubeb pepper
- 1 tablespoon Rice flour
- ¼ teaspoon Turmeric powder
- Salt to taste
- Cooking oil as required
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