Pomfret Ticka

Pomfret slices cooked in a hot and sour coconut gravy Preparation Time : 30 minutes Cooking Time : 15 minutes

Ingredients

Pom fret, sliced 1 inch 2-3 medium Lemon juice 1 tablespoon Salt to taste Tamarind 1 lemon sized ball Garlic 5-6 cloves Whole dry red chillies 6-8 Coriander seeds 2 teaspoons Coconut, scraped 1 cup Oil 3 tablespoons Onions, chopped 2 medium Turmeric powder 1 teaspoon Coconut milk 1/2 cup Fresh coriander leaves, chopped 2 tablespoons

Method

Mix lemon juice with a little salt, apply liberally on the fish slices and keep aside. Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside. Dry roast black peppercorns, garlic, red chillies and coriander seeds separately and grind to a paste along with scraped coconut. Heat oil in a pan, add onions and stir-fry for two minutes or till translucent. Add masala paste and turmeric powder and saute for two to three minutes. Add two cups of warm water, tamarind pulp and salt. Bring it to a boil, reduce heat and cook further on medium heat for three to four minutes. Gently slide in pomfret slices and cook on medium heat for four to five minutes or till fish is firm and cooked. Stir in coconut milk, reduce heat and simmer for a minute. Garnish with chopped coriander leaves and serve hot accompanied with steamed rice.

*****