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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.
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| 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.
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| black pomfret in spicy gravy |
