Pomfret - 2 nos
Dry red chillies - 5-6 nos
Freshly grated coconut - 1/2 cup
Coriander seeds - 1 tblsp
Fenugreek seeds - 1 tsp
Ginger - 1 inch
Garlic - 2-3 cloves
Green paste - 1 tblsp (Ginger, garlic, green chilly and coriander)
Mustard seeds - 1 tsp
Curry leaves - 2-3
Amsul / Kokam / Dry Mangosteen- 2 nos
Red chilly powder - 2 tsp
Turmeric powder - 1 tsp
Asafetida - 2 tsp
1/2 lemon juice
Salt as per taste
1. Clean the pomfret and cut into pieces. Apply some salt, green paste, 1 tsp asafetida, 1/2 tsp turmeric and 1/2 lemon juice to it and keep it aside.
2. Soak the dry red chillies, coriander seeds, fenugreek seeds in warm water for 1/2 hour.
3. In a mixer add soaked chillies, coriander seeds, fenugreek seeds, ginger, garlic, fresh grated coconut and make a fine paste from it.
4. Heat some oil in a pan. Add mustard seeds, 1 tsp asafetida and curry leaves. Let it splutter.
5. Add 1/2 tsp turmeric, chilly powder and the grounded paste to it. Saute it for 4-5 minutes.
6. Once the paste start to ooze out some oil, add 1-2 cups of water.
7. Adjust the constistancy of the curry by adding water as per your need.
8. Once the curry starts to boil, add marintaed pomfret pieces and amasul to it.
9. Mix it very gently to avoid breaking the fish.
10. Let it cook for 5 minutes as fish gets cooked very quickly.
11. Switch off the gas and sprinke some freshly chopped coriander over it.
12. Serve hot with plain basamti rice or Bhakari.