Recipes

Pomfret Mappas

Course: Main Course
Cuisine: Thai

INGREDIENTS

Ingredients

  • 4 medium pomfret
  • 2 tsp coconut toddy vinegar
  • Salt to taste
  • 2 tsps ginger paste
  • 2 tsps garlic paste
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds (saunf)
  • 4 cloves
  • 1 inch stick cinnamon
  • 6 pieces kodumpuli(soaked in ½ cup water)
  • 2 cups coconut,scraped
  • 4 tbsp coconut oil
  • 1 tsp mustard seeds
  • 10 - 12 curry leaves
  • 4 green chillies(slit)
  • 1 medium onion ,chopped
  • 1/2 tsp turmeric powder
  • 1 cup thick coconut milk
  • 2 cups thin coconut milk

METHOD

  • Cut each fish into three equal pieces and pat dry with a kitchen towel.
  • Marinate in vinegar with little salt. Grind ginger and garlic to a fine paste.
  • Dry roast coriander seeds, fennel seeds, cloves and cinnamon in a fry pan and pound to a fine powder. 
  • Soak the kodumpuli in half a cup of water. 
  • Grind coconut with one cup of warm water, extract thick milk and repeat this process again to get a second extract. 
  • Heat oil in a pan, add mustard seeds, curry leaves and green chillies. Once the mustards seeds splutter add onions and fry till golden brown. Add ginger-garlic paste and sauté. Add turmeric powder, pounded masala and salt. 
  • Add the soaked kodumpuli and second extract of coconut milk. Simmer for five minutes. 
  • Add fish. 
  • Once the mixture comes to a boil, reduce heat and cook till the fish is done. 
  • Remove from heat and add the first extract of coconut milk and bring back to simmer but do not boil.
  • Adjust the seasoning. Carefully remove the fish pieces and cook the curry little more to get the right consistency.
  • Pour the hot curry over the fish and serve hot.
 

PROCESS

Ingredients

  • 4 medium pomfret
  • 2 tsp coconut toddy vinegar
  • Salt to taste
  • 2 tsps ginger paste
  • 2 tsps garlic paste
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds (saunf)
  • 4 cloves
  • 1 inch stick cinnamon
  • 6 pieces kodumpuli(soaked in ½ cup water)
  • 2 cups coconut,scraped
  • 4 tbsp coconut oil
  • 1 tsp mustard seeds
  • 10 - 12 curry leaves
  • 4 green chillies(slit)
  • 1 medium onion ,chopped
  • 1/2 tsp turmeric powder
  • 1 cup thick coconut milk
  • 2 cups thin coconut milk

METHOD

  • Cut each fish into three equal pieces and pat dry with a kitchen towel.
  • Marinate in vinegar with little salt. Grind ginger and garlic to a fine paste.
  • Dry roast coriander seeds, fennel seeds, cloves and cinnamon in a fry pan and pound to a fine powder. 
  • Soak the kodumpuli in half a cup of water. 
  • Grind coconut with one cup of warm water, extract thick milk and repeat this process again to get a second extract. 
  • Heat oil in a pan, add mustard seeds, curry leaves and green chillies. Once the mustards seeds splutter add onions and fry till golden brown. Add ginger-garlic paste and sauté. Add turmeric powder, pounded masala and salt. 
  • Add the soaked kodumpuli and second extract of coconut milk. Simmer for five minutes. 
  • Add fish. 
  • Once the mixture comes to a boil, reduce heat and cook till the fish is done. 
  • Remove from heat and add the first extract of coconut milk and bring back to simmer but do not boil.
  • Adjust the seasoning. Carefully remove the fish pieces and cook the curry little more to get the right consistency.
  • Pour the hot curry over the fish and serve hot.
 

By

Preparation Time

Preparation Time
30 mins

Cooking Time

Cooking Time
30 mins

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