Black Pomfret Panna upkari...Konkani style

This is spicy  Manglorean konkani style pompret curry with out coconut.Usually we konkani's use coconut as a base of our fish curry but this is sort of sour and spicy curry.I just love this Panna upkari..some make it with red chilly powder but i make chilly paste which tastes simply superb especially with red boiled rice.

black pomfret panna upkari

Ingredients:-

Black pomfret-1/2kg ( cut into slices)

Red kashmiri chilly-12

Tamarind-1 lemon sized ball

Onion-4( finely chopped)

Coconut oil-2tbsp

Salt to taste.

Method:

• Roast Red chillies with little a tsp of coconut oil until it turns  to dark red on low flame.
• Now grind red chilly along with  1 onion and tamarind to fine paste using very little water about a cup and a half.
• Now heat a sauce pan and pour the remaining coconut oil and brown the onion .
• Now add the chilly paste and saute for 5 mins.
• Now add 2cups of water and salt to taste,let it boil.
• Now its time to add fish slices.
• Bring to boil for 10 mins on a low flame,let the fish cook in the gravy.
• Once the gravy becomes thick,switch off the gas.
• Serve hot with rice.

Note:-You can try this recipe with almost any type of fishes. this gravy tastes better the next day.

black pomfret in spicy gravy