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Pomfret Fish Ghassi
Fish has become very popular these days because of the growing awareness among people about the benefits of eating fish. The growing awareness in media and print is turning many vegetarians into fish eaters. It is actually a very versatile ingredient and can be cooked in multiple ways. You can bake it, steam it, deep fry, shallow fry, pan fry, boil in a gravy and in the form of salad, sushi and soup.
However, many dread to cook fish because if not cooked the right way can be a complete disaster. It can break , can stick to pan, can crumble apart and can even burn. Moreover, many think that cooking fish Indian way can be quiet unhealthy. Indian fish curry is often misinterpreted as oily, spicy and unhealthy.
On the contrary, it is indeed commendable how fish is cooked in some parts of the country where fish curry can be cooked in just few drops of oil. Fish is boiled in red gravy without breaking it and can be enjoyed as a wholesome meal. Pomfret Fish Ghassi is one such dish which I will show today can look very very complicated but is the simplest of all Curries. Let’s see how we can prepare this beautiful dish in our kitchen in few minutes
What You will need to make fish curry for 4 to 5 people :
1 kilo fish pieces marinated with 1 tsp turmeric and 1 tsp salt. Rub well and keep aside. Use any fish. I have chosen Pomfret for the Ghassi .
For the Masala Paste:
1 tsp oil
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fenugreek seeds
7 to 8 Bedki Chili
1 cup grated coconut
Fry everything for a minute in the oil and grind to an extremely smooth paste by adding water little by little.
Heat 2 to 3 glass of water in a kadai. To this add the ground paste made above. Whisk well so the paste dilutes well with water. Bring this watery paste to a boil. Once you see the foam has disappeared which is a sign that the paste has cooked well, add marinated fish.
Do not stir the pan. Let it cook that way for 10 minutes on low flame. After 10 minutes, you can use a spatula to turn the fish upside down and cook the remaining side as well.
Once your fish pieces are cooked, add salt to taste.Be careful as you have already added salt during marination
Add 1 small cup of thin coconut milk. I usually mix water to 1 tbsp of coconut powder.
And now the tempering :
1 tbsp oil
2 onion finely chopped
Few curry leaves
Few garlic cloves chopped (optional)
Take a tempering pan, cook onions and curry leaves and garlic cloves. Add this to Kadai.
You fish curry is ready to savor with steamed rice.