Avoli curry, Pomfret curry
Author:
Yummy N Tasty
Posted on,
25, Jun 2015
7.3 K views.
4
3.5/5 ( 6 votes )
Yields
6-8 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
40-50 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
- Avoli/Pomfret - 1 Kg, cut into medium pieces
- Finely chopped Ginger - 1 ½ Tablespoon
- Finely chopped Garlic - 2 Tablespoon
- Finely sliced shallots - 50 Gms
- Green chillies - 3-5 Nos, sliced
- Tomato - 1 Nos, sliced
- Drumsticks/Muringakka - 1 or 2 Nos, medium sized; cut into 2 inch pieces and split it into halves
- Chilli powder - 2 ½ Tablespoon
- Coriander powder - 1 Tablespoon
- Turmeric powder - ½ Teaspoon
- Fenugreek powder - ¼ Teaspoon
- Gambooge/Kudampuli - 3-4 Nos
- Curry leaves - 2 sprig
- Lemon juice - 1 Tablespoon
- Coconut oil - 2 Tablespoon
- Mustard seeds - 1 Teaspoon
- Water as required
- Salt to taste
Instructions:
- Clean and wash fish pieces, drain completely; Set aside.
- Soak gambooge in ½ cup water for 10-15 minutes.
- Heat coconut oil in an earthen pot/deep pan, splutter mustard seeds.
- Add chopped ginger, garlic, sliced green chillies and sauté till the raw smell disappears.
- Now add the sliced shallots, drumstick pieces and sauté till the onions are translucent.
- Add chilli powder, coriander powder, turmeric powder and fry on low heat till the oil starts separating.
- Then add 1 cup of water and soaked gambooge along with water; Mix well and boil.
- When it starts boiling, add fenugreek powder. Add the fish pieces and cook for 5 minutes on medium heat.If required, add more water at this stage.
- Then add the sliced tomatoes, lemon juice, curry leaves, salt and mix well.
- Cover with a lid and cook on medium heat for 15-20 minutes or till fish pieces are cooked well and the gravy starts thickening.
- Mix the curry by rotating the pan occasionally; Don't use spoon to mix the curry.
- Switch off the flame, keep the curry covered for 5 minutes; Serve warm.
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Avoli curry, Pomfret curry
| Author - Yummy N Tasty |
| Posted on - 25, Jun 2015 |
| Recipe URL, https://www.yummyntasty.com/recipes/avoli-curry-pomfret-curry/ |
| Cooking time - 40-50 minutes |
| Serving - 6-8 person(s) |
Ingredients :
- Avoli/Pomfret - 1 Kg, cut into medium pieces
- Finely chopped Ginger - 1 ½ Tablespoon
- Finely chopped Garlic - 2 Tablespoon
- Finely sliced shallots - 50 Gms
- Green chillies - 3-5 Nos, sliced
- Tomato - 1 Nos, sliced
- Drumsticks/Muringakka - 1 or 2 Nos, medium sized; cut into 2 inch pieces and split it into halves
- Chilli powder - 2 ½ Tablespoon
- Coriander powder - 1 Tablespoon
- Turmeric powder - ½ Teaspoon
- Fenugreek powder - ¼ Teaspoon
- Gambooge/Kudampuli - 3-4 Nos
- Curry leaves - 2 sprig
- Lemon juice - 1 Tablespoon
- Coconut oil - 2 Tablespoon
- Mustard seeds - 1 Teaspoon
- Water as required
- Salt to taste
Instructions :
- Clean and wash fish pieces, drain completely; Set aside.
- Soak gambooge in ½ cup water for 10-15 minutes.
- Heat coconut oil in an earthen pot/deep pan, splutter mustard seeds.
- Add chopped ginger, garlic, sliced green chillies and sauté till the raw smell disappears.
- Now add the sliced shallots, drumstick pieces and sauté till the onions are translucent.
- Add chilli powder, coriander powder, turmeric powder and fry on low heat till the oil starts separating.
- Then add 1 cup of water and soaked gambooge along with water; Mix well and boil.
- When it starts boiling, add fenugreek powder. Add the fish pieces and cook for 5 minutes on medium heat.If required, add more water at this stage.
- Then add the sliced tomatoes, lemon juice, curry leaves, salt and mix well.
- Cover with a lid and cook on medium heat for 15-20 minutes or till fish pieces are cooked well and the gravy starts thickening.
- Mix the curry by rotating the pan occasionally; Don’t use spoon to mix the curry.
- Switch off the flame, keep the curry covered for 5 minutes; Serve warm.
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