Black Pomfret/ Halwa Fish Curry
If you browse through recipes on the internet, there's only so much one can do with fish, correct? Green, Yellow or Red Masala. Then it's with or without coconut and the variety ends right there. But adding too much or too little coconut is a game-changer just like this one.
It's not too spicy, it's a lovely reddish orange and if you keep it for another day, like they say in Konkani "Kalchi Kodi"(Yesterday's curry), it only gets more depth of flavour. So let's get started.
8- 10 big pieces of Black Pomfret (wash, remove scales, slice, clean and marinate the fish in some salt and set aside.)
For the Masala to Grind with enough water to make a smooth paste:
3 cloves of Garlic
1 small Onion (lime sized)
1/2 cup Grated Coconut
3 Kashmiri Chillies (deseeded)
3 Bedgi Chillies (deseeded)
2 tsps Coriander seeds
1 tsp Cumin seeds
1 pinch Mustard seeds
1/4th tsp Turmeric powder
1 sprig of Curry leaves
1 medium sized Onion sliced
1 green Chilli
2 pieces of Kokum
- Heat oil and add curry leaves and onions together. Keep stirring until the onions turn pinkish brown.
- Add the chilli and sauté.
- Pour the ground masala and sauté till the oil separates from it and turns clumpy when stirring.
- Add 1 cup water to the grinder jar and get all the masala residue out. Pour this into the fried masala and bring to a boil.
- Drop the fish in gently and add salt to taste.
- Check if the water is just enough to cover the fish pieces and bring to a boil for 5 minutes.
- Add the Kokum pieces to this.
- Then lower the flame and cover partially with a lid and cook for another 5 minutes and switch off the gas.
- Serve with piping hot rice and pour some gravy generously on it. Yum yum yum!🤤