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Main Ingredients | Pomfret, Kodumpuli |
Cuisine | Kerala |
Course | Main Course Seafood |
Prep Time | 16-20 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Pomfret Vevichaathu
- 2 large Pomfret
- 6 pieces Kodumpuli
- to taste Salt
- 2 tablespoons Coconut toddy vinegar
- 4 tablespoons Oil
- 1 teaspoon Mustard seeds
- 8-10 Curry leaves
- 2 Green chillies slit
- 1 medium Onion chopped
- 2 teaspoons Ginger paste
- 2 teaspoons Garlic paste
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Red chilli powder
- 1 tablespoon Cumin powder
- 1 medium Tomato chopped
Method
- Clean, wash and cut fish into one and half inch thick slices and pat dry with an absorbent kitchen towel.
- Mix vinegar with a little salt, apply liberally on the fish slices and keep aside. Soak kodumpuli in half a cup of warm water for fifteen minutes.
- Mash well. Heat oil in a pan, add mustard seeds, stir-fry until they crackle and add curry leaves and green chillies.
- Add onion and sauté till it starts turning golden brown. Add ginger paste and garlic paste and stir-fry for half a minute.
- Add turmeric powder, red chilli powder, cumin powder and salt to taste. Stir well and add tomato, kodumpuli along with the water and simmer for five minutes.
- Add marinated fish slices and one and a half cups of water. Bring to a boil, stirring once or twice. Cook, covered with a tight-fitting lid, on low heat.
- Simmer for eight to ten minutes or till the fish is tender and flaky. Serve hot with steamed rice.
Nutrition Info
Calories | 1092 |
Carbohydrates | 33.1 |
Protein | 82.2 |
Fat | 70 |
Other Fiber | Zinc- 1.7mg |
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