Pomfret Curry

With the monsoon on it’s way out, there is plenty of fresh fish in the market and Pomfret is an all time favourite with sea food lovers. The joy of enjoying a well made, spicy fish curry with rice specially on a Sunday afternoon is something most non vegetarians would love to experience.
Ingredients
1 medium sized pomfret or few slices of Surmai fish
½ coconut
5 to 6 Kashmiri red chillies
½ tsp Jeera seeds
8 to 10 flakes garlic
¼ tsp turmeric
2 tbsp oil
1 tomato( grated)
1 small ball of tamarind
Salt to taste.
A few coriander leaves finely chopped
Procedure
Grind grated coconut with jeera, garlic and chillies. Wash the fish well and apply a little salt over it and keep aside. Heat oil in a pan and add ground masala. Cook for a couple of minutes. Then add grated tomato and turmeric. Cook for a while add tamarind water and a little hot water and salt. Let the gravy boil for a few minutes on low flame till the oil shows on the top. Now gently put in the fish pieces and boil for 2 to 3 minutes till fish is done. Turn off flame and serve with white rice garnished with coriander leaves.