Recipes - Hamour/Pomfret/Shetkam Curry
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.
Comment on this article
Irene D'Souza, Mangalore / Bahrain
Thu, Jun 18 2015Hi Shaki,
You use the same ingredients as above but use less coconut to make the curry more pungent and spicy. Alternatively, instead of coconut milk, you can grind 5 tablespoons of fresh/desiccated coconut while grinding the masala. You may also add 2 or 3 slit green chillies and a small piece of chopped ginger to the curry while boiling.
Hope this tip is useful to you.
shaki, delhi
Fri, Jun 05 2015how can make good hot fish and prone curry
Irene D'Souza, Mangalore / Bahrain
Wed, Jan 09 2013Hi Reshma,
Instead of coconut milk, you can use grated fresh coconut for grindinvg the masala. It will taste equally good.
Wish you good luck.
RESHMA, MANGALORE
Thu, Dec 20 2012can i add some grated coconut for the masala.