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

Fish Required:

1 KG Hamour Fish / Pomfret / Shetkam



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


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.

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Irene D'Souza, Mangalore / BahrainThursday, June 18, 2015
Hi 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.
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shaki, delhiFriday, June 05, 2015
how can make good hot fish and prone curry
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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.
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RESHMA, MANGALOREThursday, December 20, 2012
can i add some grated coconut for the masala.
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