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3 whole small pomfret weighing about 400 g each
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1/4 tablespoon turmeric powder
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1 1/2 teaspoon chili powder
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3 1/2 tablespoons oil
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2 1/2 cm finely chopped ginger
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7 finely chopped cloves garlic
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5 green de-seeded and slit lengthwise chilies
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5 green bruised green cardamom pods
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4 sliced small-sized onions
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2 1/2 teaspoons coriander powder
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1 1/4 cups thin coconut milk
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1 large-sized banana leaf
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4 sprigs fresh curry leaves
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1 1/4 cup thick coconut milk
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1 1/2 teaspoon black mustard seeds
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1 1/2 teaspoon lemon juice
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1/2 teaspoon salt
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if you are unable to find whole pomfret, then a good substitution would be white fish fillets
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clean the fish and cut gashes on both sides of fish in order for spices to seep through
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sprinkle fish with chili powder, salt and turmeric powder
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marinate for ten minutes
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fry fish in hot oil until both sides of fish become golden brown
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remove fish from frying pan and set aside
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saute green cardamoms, garlic, ginger, green chilies and onions
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add coriander powder and thin coconut milk
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heat and stir this gravy slowly
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place the banana leaf at the bottom of a wide thick bottomed pan
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add curry leaves and fish on top of the banana leaf
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pour the gravy on top of the fish
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bring to the boil
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simmer until fish is cooked
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add thick coconut milk
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heat through, make sure it is not boil
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fry the black mustard seeds in oil until the seeds start to pop
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pour this into the fish coconut milk
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add lemon juice to this fish curry with coconut milk recipe
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serve the Indian coconut milk fish curry while it hot