Mangalorean Pomfret curry ... locally called as Pamflet is a rich and delicious curry. But to get outstanding and authentic flavour make sure you buy fresh pomfret ... as this will enhance the flavour of the curry. My MIL made the best fish curries I have ever tasted...she used Jaargey, its a dried exterior covering of a local fruit from Mangalore. Three to four Jaargey are soaked in a cup of water overnight and used the next day to add that tangy flavour to the 'Meen Gassi'...it gives a unique taste and just excites your taste buds. It's not available everywhere...but no worries tamarind which is available universally, does the same job. This Pomfret curry recipe goes fabulously well with hot steamed rice /neer dosa/idli/ set dosa/ pundi etc etc.
Ingredients :
2 medium size fresh Pomfret
1 small lime size tamarind
1 onion chopped roughly
4-5 garlic cloves
salt to taste
For Masala Paste
1 small/ medium coconut grated
14-15 red bedagi chillies
1 tblsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
6-7 black pepper corns
5-6 fenugreek seeds/ methi
1 pinch carom seeds/ ajwain
1/2 tsp turmeric powder
Method :
1. Clean the Pomfret slices and keep immersed in water till its usage.
2. Dry roast all ingredients for Masala paste except coconut and turmeric pd.
3. Transfer the roasted ingredients and turmeric into the blender and grind to a fine powder... later add the grated coconut, chopped onion, garlic, tamarind along with little water and grind to a smooth fine paste.
4. Take a heavy bottomed vessel, pour the ground masala and add water to make a semi thick gravy or according to required consistency.
5. Boil the gravy for 6-7 minutes add 2-3 slited green chillies and 1/2 inch crushed ginger and lastly the pomfret pieces.
6. Gently move the vessel to enable any masala sticking to the vessel...avoid using spoon as pomfret is a very delicate fish. Let it simmer for few seconds more.
7. Your Mangalorean Pomfret Gassi is ready to be served with Neer Dosa, Pundi or piping hot cooked rice.
Ingredients :
2 medium size fresh Pomfret
1 small lime size tamarind
1 onion chopped roughly
4-5 garlic cloves
salt to taste
For Masala Paste
1 small/ medium coconut grated
14-15 red bedagi chillies
1 tblsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
6-7 black pepper corns
5-6 fenugreek seeds/ methi
1 pinch carom seeds/ ajwain
1/2 tsp turmeric powder
Method :
1. Clean the Pomfret slices and keep immersed in water till its usage.
2. Dry roast all ingredients for Masala paste except coconut and turmeric pd.
3. Transfer the roasted ingredients and turmeric into the blender and grind to a fine powder... later add the grated coconut, chopped onion, garlic, tamarind along with little water and grind to a smooth fine paste.
4. Take a heavy bottomed vessel, pour the ground masala and add water to make a semi thick gravy or according to required consistency.
5. Boil the gravy for 6-7 minutes add 2-3 slited green chillies and 1/2 inch crushed ginger and lastly the pomfret pieces.
6. Gently move the vessel to enable any masala sticking to the vessel...avoid using spoon as pomfret is a very delicate fish. Let it simmer for few seconds more.
7. Your Mangalorean Pomfret Gassi is ready to be served with Neer Dosa, Pundi or piping hot cooked rice.
Thank you so much Emma Megan ....means a lot 😊
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