Pomfret Fish curry (Chanduva chepa iguru)

Pomfret is a fleshy fish with less bones, it tastes great when fire grilled or curried. I made a masala curry version with coconut and poppy seed paste, getting some korma flavour into the fish. 


Ingredients:
2 pomfret fish sliced.
2 medium onion chopped
2 green onion chopped
2 tbsp ginger garlic paste
4-5 green chillis slit
5 tbsp Oil
2 tbsp lemon juice
2 tbsp chilli powder
2 tbsp salt (little less)
1 tsp turmeric powder
1 tbsp Garam masala (blend along with cumin and coriander powder)
3 tbsp coconut shred
1 tbsp poppy seeds
1 cup of water.
Coriander leaves for garnish.

How i make it :

• Cut the pomfret fish and gently massage it with little salt and wash thoroughly. Do not over work with fish. Marinate the fish pieces with 1 tbsp each of chilli powder, salt, turmeric and lemon juice and set aside for 15 minutes. Mean while grind coconut and poppy seeds into paste with little water.
• Heat 5 tbsp oil in an open broad pan and fry onions, green onions and chillis till tender and colored. Season the onions with 1 tbsp chilli powder, salt, turmeric, ginger garlic paste and saute for a minute. 
• Gently arrange the fish on to the seasoned onion and cover it and cook for 3-5 mins on low medium heat. Dust a tbsp of really spicy garam masala powder.
• Slowly the fish pieces gives out water, add the Coconut-Poppy seed paste into the fish with a cup of water (do not over fluid the fish as it may break).
• Cover and cook the fish with gravy for 15 minutes or more on low medium heat stirring in the middle. 
• Once the gravy is thickening off the heat and garnish it with coriander and cover it and let cool and serve with white rice.

          Enjoy!