Pomfret Curry

Ingredients

Quantity	Measure	Ingredients	Description:
1	Kilogram	Pompfret - White	Clean and wash the fish.
1	Tablespoon	Lime Juice	Mix with salt and apply to the fish
	Little	Salt	to taste
1	Medium	Onion	Peel and slice
1/4	Teacup	Coriander Leaves (Kothmeer)	Clean, wash and chop fresh coriander
1	Ball	Tamarind	lemon size
1/2	Teaspoon	Pepper Corns	Dry roast and grind
3	Flakes/Cloves	Garlic (Lason, Losun)	For grinding
8	Medium	Chillies Red Dry	Dry roast and grind
2	Teaspoon	Coriander(Dhania)	Dry roast and grind
1	Teaspoon	Jeera (Cumin Seeds)	Dry roast and grind
1	Teacup	Coconut scraped (fresh)	Dry roast and grind
3	Tablespoon	Cooking Oil	For seasoning
1	Medium	Onion	Sliced for seasoning
1	Teaspoon	Turmeric Powder	Add
1/2	Teacup	Coconut Milk - Thick	Add

Method

Clean, wash and cut fish into one and half inch thick slices and pat dry with an absorbent kitchen towel. Mix lemon juice with a little salt, apply liberally on the fish slices and keep aside.

Peel and finely chop onion. Clean, wash and chop fresh coriander leaves. Peel garlic. Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside.

Dry roast peppercorns, garlic, red chillies and coriander seeds separately and grind to a paste along with scraped coconut.

Heat oil in a pan, add chopped onion and stir-fry for two minutes or till translucent. Add masala paste and turmeric powder and sauté for two to three minutes. Add two cups warm water, tamarind pulp and
salt. Bring it to a boil, reduce heat and cook further on medium heat for three to four minutes. Gently slide in the pomfret slices and cook on medium heat for four to five minutes or till the fish is firm
and cooked. Stir in coconut milk, reduce heat and simmer for a minute. Garnish with chopped coriander leaves and serve hot accompanied with steamed rice