Pomfret Ginger curry

Mangaloreans love fish. Sardines/peDvo/peDi, Pomfret/maanji, Mackerel/raaju/bangade are the mot popular fishes among the konkani's. The konkani fish curries are often made with coconut gravy, that makes it very different from other cuisines. They are a bit hot and savory taste.

white pomfrets, 1 cup shredded coconut, 8-10 red chillies, 2 tbsp coriander seeds, small tamarind, 1 onion finely chopped, 2 green chillies, 1/2 inch cube ginger (some for grinding & few while boiling gravy)

Paste: In a tbsp of oil, roast the red chillies & coriander seeds on low flame. Grind together coconut, tamarind and roasted red chillies, coriander seeds, small piece ginger to a smooth paste. It is very important to get a smooth paste.

• Clean the pomfrets. Cut of the fins and tail. If you prefer to keep the head part of it as many retain it. Rinse thoroughly changing the water a few times. Cut the fish horizontally with 1/2- 1 inch width.
• Bring the coconut paste to a boil. Add water and bring it to the desired consistency.
• Chop onions and remaining ginger finely. Slit green chillies
• Add ginger and green chillies. Boil the gravy for 5 minutes, add salt.
• Add the fish pieces. Cook it on low flame for 2 mins and then switch off the burner. Adjust salt if needed.
• Finally add fried brown onions. Serve along boiled rice.