South Indian Pomfret Curry

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

2 lb. pomfret (or salmon, cod, sole or mullet)
2 cans coconut milk
1 pinch turmeric
1/2 tsp. cumin seeds
3 med. onions
2-inch piece of ginger root
6 green chilies
4 lg. tomatoes
1 tsp. vinegar
3 tbsp. butter (ghee is better)
Salt, to taste
Coriander leaves (cilantro -- optional)

INSTRUCTIONS

Chop onions and tomatoes. Make a paste of the turmeric, cumin, ginger and chilies. Clean and cut the fish into sensible pieces. Heat the butter/ghee. Put in the onions, tomatoes and the spice-paste. Fry for 15 minutes. Add the salt and one can of coconut milk. Cook for five minutes. Put in the fish. Mix well and then put the vinegar and the last can of coconut milk. Bring to boil and remove from heat. Serve with rice. The garnishing is strictly optional and to taste. Garnish with corianderleaves, onion, tomato slices and lemon wedges.

CHEF COMMENTS

This is from the Taj at Madras and if you like fish and coconut, it is absolutely delicious.

The same recipe can be done with chicken and lamb as well.

The original recipe called for one fresh grated coconut or 2-1/2 cups of desiccated coconut. The milk of the coconut is extracted in two stages and is added in place of the cans of milk in the recipe above. The coconut is added in the ghee with the onions and the spice paste in the initial frying stage to make a richer gravy.

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