Recipes - Hamour/Pomfret/Shetkam Curry
- Irene D'Souza
- Mangalore/Bahrain
Fish Required:
1 KG Hamour Fish / Pomfret / Shetkam
Ingredients:
Fresh coconut milk thick and thin separately
1 tbsp. roasted coriander
½ tsp. roasted jeera
¼ tsp. mustard
¼ tsp. omum
4-5 pepper corns
A pinch of roasted methi seeds
5 small red chillies,
6-7 Kashmiri chillies
Little turmeric powder
A small ball of tamarind
Two medium size onions (only one onion need to be used for grinding)
Two flakes of garlic.
Salt to taste
Method:
All the above ingredients have to be ground finely together with onion and garlic in thin coconut milk. Once the ground masala is ready, in a dekchi heat two spoons of cooking oil and fry a sliced onion until golden brown. Add the ground masala and fry for about 5-8 minutes. Add water to the masala and keep it to the required thickness. Bring the curry to a good boil, add the cleaned hamour pieces and bring to a reasonable boil. Add the thick coconut milk and bring it to a good boil once again and serve with rice.
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