Pomfret Curry(Tilapia Curry)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 314.3
- Total Fat: 20.0 g
- Cholesterol: 30.9 mg
- Sodium: 77.7 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 2.4 g
- Protein: 15.2 g
View full nutritional breakdown of Pomfret Curry(Tilapia Curry) calories by ingredient
Introduction
I make this fish curry with either Tomatoes or Mangosteen Shells(Kokum) as I avoid using Tamarind.If desired feel free to use Tamarind instead. The Tomato Puree gives a richer red colour to the Curry.This is a thicker preparation than any Thai Curry though the taste is somewhat the same----that's why my husband loves Thai food!! I make this fish curry with either Tomatoes or Mangosteen Shells(Kokum) as I avoid using Tamarind.If desired feel free to use Tamarind instead. The Tomato Puree gives a richer red colour to the Curry.This is a thicker preparation than any Thai Curry though the taste is somewhat the same----that's why my husband loves Thai food!!Number of Servings: 4
Ingredients
-
250gms.Pomfret Slices
OR
250 gms.Tilapia Filets cut into 2" pieces
2 medium Shallots (Red Onions)
1large or 2 ripe Tomatoes,pureed
3tsps.Fish Curry Masala
1.5tsp.Turmeric Powder
Salt to taste
1.5"piece Ginger root
1tbsp.White Rice Flour
0.5cup Raw Coconut
1cup Coconut Milk
1tsp.Asafoetida(Hing) Powder(optional)
1tbsp.Coconut Oil
Directions
Chop 1 Shallot fine and slice the remaining Shallot into thin strips.Mince the Ginger Root finely.Grind the Raw Coconut with the Whole Pepper Corns and sliced shallots to a very fine paste.Add Rice Flour and blend so that there are no lumps.
Cut and wash the Fish and apply the 75% finely chopped Shallots,Ginger Root,Curry Powder,Turmeric powder,Salt to taste and Tomato Puree to it.
METHOD
Heat Oil in a flat bottomed Vessel on a low flame.Add the Asafoetida Powder and fry the remaining finely chopped Shallot till golden and crisp. Add the marinated Fish with a cup of Water and the marinade.Cover and simmer till almost cooked.Mix the Raw Coconut Paste with a little Water and pour it in slowly and gently.Shake the the Vessel to mix well.Cover and simmer till cooked.Adjust the thickness of the Curry by adding a little Water.Pour in the Coconut Milk and shake again to mix well.Using a spoon to stir will cause the Water to separate.When this bubbles remove from flame and serve hot over steamed Rice of your choice.
TIPS
If using Tamarind soak it for 15minutes and then squeeze it to extract the Pulp.Add the Pulp instead of Tomato Puree.
If a hotter Curry is desired slice 4-5 hot fresh Red or Green Chillies and add to the Curry or add Red Chilli powder along with the Fish Curry Powder while marinating the Fish.
Number of Servings: 4
Recipe submitted by SparkPeople user KOMAL53.
Cut and wash the Fish and apply the 75% finely chopped Shallots,Ginger Root,Curry Powder,Turmeric powder,Salt to taste and Tomato Puree to it.
METHOD
Heat Oil in a flat bottomed Vessel on a low flame.Add the Asafoetida Powder and fry the remaining finely chopped Shallot till golden and crisp. Add the marinated Fish with a cup of Water and the marinade.Cover and simmer till almost cooked.Mix the Raw Coconut Paste with a little Water and pour it in slowly and gently.Shake the the Vessel to mix well.Cover and simmer till cooked.Adjust the thickness of the Curry by adding a little Water.Pour in the Coconut Milk and shake again to mix well.Using a spoon to stir will cause the Water to separate.When this bubbles remove from flame and serve hot over steamed Rice of your choice.
TIPS
If using Tamarind soak it for 15minutes and then squeeze it to extract the Pulp.Add the Pulp instead of Tomato Puree.
If a hotter Curry is desired slice 4-5 hot fresh Red or Green Chillies and add to the Curry or add Red Chilli powder along with the Fish Curry Powder while marinating the Fish.
Number of Servings: 4
Recipe submitted by SparkPeople user KOMAL53.