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06-03-2011, 05:49 PM
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POMFRET MAPPAS
Kodumpuli adds an extra flavour to this flavourful fish preparation from Kerala
Preparation Time : 25 minutes
Cooking Time : 25 minutes
Servings : 4
INGREDIENTS
Pomfret
4 medium
Coconut toddy vinegar
2 teaspoons
Salt
to taste
Ginger
1 inch piece
Garlic
8 cloves
Coriander seeds
1 teaspoon
Fennel seeds (saunf)
1 teaspoon
Cloves
4
Cinnamon
1 inch stick
Kodumpuli
6 pieces
Coconut, scraped
2 cups
Coconut oil
4 tablespoons
Mustard seeds
1 teaspoon
Curry leaves
10-12
Green chillies
4
Onion , chopped
1 medium
Turmeric powder
1/2 teaspoon
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.
POMFRET MAPPAS
Kodumpuli adds an extra flavour to this flavourful fish preparation from Kerala
Preparation Time : 25 minutes
Cooking Time : 25 minutes
Servings : 4
INGREDIENTS
Pomfret
4 medium
Coconut toddy vinegar
2 teaspoons
Salt
to taste
Ginger
1 inch piece
Garlic
8 cloves
Coriander seeds
1 teaspoon
Fennel seeds (saunf)
1 teaspoon
Cloves
4
Cinnamon
1 inch stick
Kodumpuli
6 pieces
Coconut, scraped
2 cups
Coconut oil
4 tablespoons
Mustard seeds
1 teaspoon
Curry leaves
10-12
Green chillies
4
Onion , chopped
1 medium
Turmeric powder
1/2 teaspoon
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.