Paplet Hooman (pomfret curry)

Pomfrets – two larger or four medium
Onion – one, finely sliced
Ginger and garlic paste – 1 teaspoon
Turmeric – 1 teaspoon
Coconut – 1/2
Beydgi chillies – 10
Pepper corns – 15
Coriander seeds – 1 tablespoon
Tamarind – size of a lime
Green chillies – four
Salt as required
Coconut oil as required

Clean and cut the fish into thick slices and marinate with garlic and ginger paste along with 1/2 teaspoon turmeric. Set aside

Grind together to form a smooth paste all the dry ingredients and then the wet ingredients except the onions and the green chillies. Usually you need about half a coffee cup of water to grind this but I suggest you go slow when adding. You need a thick masala not a runny sauce in the mixer

Heat coconut oil in a pan and sauté the onions. When translucent add the ground masala and cook for four minutes on low heat. Add about two cups of water or fish stock ( I boil the heads and fins to get a stock). Bring this to a boil and then drop to simmer for the next five minutes. Add the fish and allow it to cook for ten minutes on simmer. Turn off the gas and add the slit green chillies. Cover and allow the fish to cook in its own heat.

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