POMFRET PEPPER STEW


This is a stew which can be served with any

meal .

This stew is made with grilled/ fried fish and

coconut milk .

Good to serve with rice , stringhoppers ,rotis,

hoppers , bread….

When preparing fish like this, grilling or frying

lightly and then adding to curries , brings out a

lovely flavour .I want to share a tip with you

to get the exotic flavour of curries . Once you

have fried or grilled seafood like this reserve a

tbsp of the fried oil,and pour over the finished

curry . This gives a good flavour and colour to

the curries .

So let’s move on to the stew recipe

INGREDIENTS

500 gm fish slices marinated in turmeric and

salt.

1 tsp ginger garlic paste ( coarse)

3-4 green chillies slit

3/4 – 1 tbsp pepper powder

2 tsp cummin powder

1/2 tsp fennel seed powder

1/2 tsp garam masala powder

1/2 tsp chilli powder

1-2 onions sliced

1 tomato

Kokum water / tamarind water/ 1/4 cup vinegar

Curry leaves , a small piece of lemon grass stall

Salt to taste

1 cup thick coconut milk

Coconut oil

METHOD

•Heat a little oil and grill the fish pieces , till

light brown ( you could grill till golden brown

too)and set aside.

•Take a little oil from the grilled pan ,and heat

in another pan ( 1-2 tbsp).

•Add onions with curry leaves and lemon grass

and sauté till translucent .

•Add ginger – garlic paste,tomato ,green chillies

with salt and cook for few minutes.

•Next add the spices,vinegar or kokum water.

•Once it reaches a boil add coconut milk,and

the grilled fish and simmer cook for 10

minutes .

•Remove from fire .

•Garnish with coriander leaves.

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