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Recipe : Hamour/Pomfret/Shetkam Curry
By Irene D'Souza, Mangalore/Bahrain

Fish Required:

1 KG Hamour Fish / Pomfret / Shetkam

 

Ingredients: 

Fresh coconut milk thick and thin separately

1 tbsp. roasted coriander

tsp. roasted jeera

tsp. mustard

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.


Comments on this article
Irene D'Souza, Mangalore / BahrainWednesday, January 09, 2013
Hi Reshma,

Instead of coconut milk, you can use grated fresh coconut for grindinvg the masala. It will taste equally good.

Wish you good luck.
Comment on this message

RESHMA, MANGALOREThursday, December 20, 2012
can i add some grated coconut for the masala.
Comment on this message

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