Friday, March 9, 2012

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

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.

  • 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


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