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.


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Title : Hamour/Pomfret/Shetkam Curry


 
 
 
 

 
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