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| Main ingredients | Pomfret, Lemon juice, Mustard seeds, Curry leaves, Onions, Ginger paste, Garlic paste, Green chillies, Turmeric powder, Coconut milk |
| Cuisine | Kerala |
| Course | Main course seafood |
| Prep time | 20-25 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 600 grams rohu/pomfret, cut into ½ inch thick slices
- Salt to taste
- 2 teaspoons lemon juice
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 10-15 curry leaves
- 2 medium onions, chopped
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 3 green chillies, slit
- 1 teaspoon turmeric powder
- 2 cups coconut milk
- Fried curry leaves for garnish
- Steamed rice to serve
Method
- Place the fish slices on a plate, sprinkle salt and lemon juice and apply them all over the fish slices and let them marinate for 15 minutes.
- Heat oil in a non-stick kadai, add mustard seeds and when they splutter, add curry leaves, mix and sauté for a few seconds. Add onions, mix and saute until soft and translucent.
- Add ginger paste and garlic paste, mix well and saute for 1-2 minutes.
- Add green chillies and turmeric powder, mix and sauté for 1 minute.
- Add the fish pieces, mix gently till each piece is well coated with the masala. Cook on high heat for ½ minute.
- Add coconut milk and adjust salt and mix. Cover and cook on low heat for about 10 minutes.
- Transfer into a serving bowl, garnish with fried curry leaves and serve hot with steamed rice.
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