Pomfret fish curry Kerala style with coconut milk | Delicious Avoli meen curry
What Makes Kerala Style Pomfret Fish Curry Special?
A popular Indian meal recognised for its distinctive combination of spices and tastes is pomfret fish curry Kerala style. It is one of the most well-known dishes from the Indian state of Kerala, and it has gained popularity among many cuisine enthusiasts all over the world. This dish's taste is derived from the mixture of tamarind paste, coconut milk, and freshly ground spices. With steamed rice or chapatis, this unusual dish makes a delectable dinner. At dinner gatherings, it works well as an appetiser or side dish. Find out more about the unique qualities of pomfret fish curry made in Kerala!
Pomfret fish curry Kerala style, or Avoli curry prepared with raw mango and coconut milk. This seafood recipe is spicy, tangy, and rich in coconut flavor. Prepared in a traditional way with seasonings and sizzled in an earthenware pot, It tastes just perfect with hot steamed rice. For fish curry lovers, this is going to be a feast.
How to Select the Perfect Pomfret Fish for your Curry
Selecting the perfect pomfret fish for your curry can be a daunting task. With so many types of pomfret available in the market, it is important to make sure you are buying the right one. This guide will help you select the best type of pomfret for your dish.
When selecting a fresh pomfret, it is important to look for certain characteristics such as size, color, and texture. The freshest fish will have bright eyes and clear scales that are not easily rubbed off. You can also buy fresh fish online or get fresh fish delivered from local markets.
This guide will also discuss different types of pomfrets available like Black Pomfrets, White Pomfrets, Silver Pomfrets, and more so that you can make an informed decision about which type of pomfret to buy for your curry.
Ingredients & Preparation method to Make the Perfect Pomfret Fish Curry Kerala Style
Making the perfect Pomfret Fish Curry Kerala style requires some special ingredients and preparation method. This dish is an aromatic combination of coconut milk, raw mango, spices for kerala style cooking, chili powder and coriander powder. To make this delicious dish, you need to follow the right steps to ensure that all the flavors are blended together perfectly. With this guide, you can easily make a delicious Pomfret Fish Curry Kerala Style that will be sure to satisfy your taste buds!
Ingredients:-
- Pomfret - 1 kg
- oil - 5 tbsp
- Ginger - 2 inches crushed
- Green chili - 6
- Curry leaves
- Shallots - 16 chopped for curry and tempering
- salt as required
- turmeric powder - 1 & 1/2 tsp
- chili powder - 2 tsp
- Coriander powder 2 & 1/2 tsp
- pepper powder - 1 tsp
- Thin coconut milk - 2 cups
- Thick coconut milk - 1 cup
- Raw Mango - 1 big cut into pieces
Preparation:-
1. Add 3 tbsp oil to an earthenware pot. When oil gets heated add crushed ginger 2-inch size. saute until the raw smell goes off. add 6 split green chilis.
2. Add chopped Shallots 10-12, add curry leaves saute until transparent.
3. Once onions turn transparent add the seasonings turmeric powder 1 tsp, coriander powder 2 tsp, pepper powder - 1 tsp, chili powder - 1 tsp, and saute until the raw smell of spices goes off.
4. Pour 2 cups of thin coconut milk, add 1 chopped Raw Mango (almost 1/2 cup increase or decrease according to the sourness of the mango)Add salt according to taste. simmer and cook for 5 mins.
5. when the mangoes are half cooked add in the fish (pomfret - 1 kg)
6. After adding fish gently swirl around the pot don't use a spatula as it can break the fish. cover and cook for another 5 mins.
7. After 5 mins the fish is well cooked, next pour 1 cup of thick coconut milk, allow to simmer for 2 mins, and switch off the flame, check salt at this stage and add if required.
8. For tempering add 2 tbsp oil to a pan and add 2 tbsp of chopped shallots. once the shallots turn golden add 1/2 tsp of turmeric powder,1/2 tsp of coriander powder, and 1 tsp of chili powder. saute for a few seconds and add this to the fish curry. swirl around the pot and garnish with fresh curry leaves cover the pot and let it stay for 10 mins. the sizzling pomfret fish curry is ready to serve.
- 1 kg Pomfret Fish
- 5 tbsp Oil
- 2 inches Ginger (crushed)
- Few Curry Leaves
- 16 Shallots
- Salt (as required)
- 1-1/2 tbsp Turmeric Powder
- 2 tsp Chili Powder
- 2-1/2 tsp Coriander Powder
- 1 tsp Pepper Powder
- 2 cup Thin Coconut milk
- 1 cup Thick Coconut milk
- 1 big Raw Mango (cut into pieces)
Add 3 tbsp oil to an earthenware pot. When oil gets heated add crushed ginger 2-inch size. saute until the raw smell goes off. add 6 split green chilis.
Add chopped Shallots 10-12, add curry leaves saute until transparent.
Once onions turn transparent add the seasonings turmeric powder 1 tsp, coriander powder 2 tsp, pepper powder - 1 tsp, chili powder - 1 tsp, and saute until the raw smell of spices goes off.
Pour 2 cups of thin coconut milk, add 1 chopped Raw Mango (almost 1/2 cup increase or decrease according to the sourness of the mango) Add salt according to taste. simmer and cook for 5 minutes.
When the mangoes are half cooked add in the fish (pomfret - 1 kg)
After adding fish gently swirl around the pot don't use a spatula as it can break the fish. cover and cook for another 5 mins.
After 5 mins the fish is well cooked, next pour 1 cup of thick coconut milk, allow to simmer for 2 mins, and switch off the flame, check salt at this stage and add if required.
For tempering add 2 tbsp oil to a pan and add 2 tbsp of chopped shallots. once the shallots turn golden add 1/2 tsp of turmeric powder,1/2 tsp of coriander powder, and 1 tsp of chili powder. saute for a few seconds and add this to the fish curry. swirl around the pot and garnish with fresh curry leaves cover the pot and let it stay for 10 mins. the sizzling pomfret fish curry is ready to serve.