INGREDIENTS
Black pomfret 1,medium,cut into slices
Salt 2 tablespoon
Cooking oil 4 tablespoon
Garlic 5 cloves,peeled and sliced
Curry leaves 3 springs,stems discarded
Fenugreek seeds 1 tablespoon
Ginger 2.5 cm peeled and ground
Fish curry powder 2 rounded tablespoon,mixed with 65ml water
Tamarind pulp 2 tablespoon mixed with 4 tablespoon water and strained
Coconut milk 750 ml,squeezed from gated coconutwith sufficient water added,after extracting coconut cream .
Bitter gourd 1,seeds and membranes scraped off cut into 4cm wide pieces and soaked in salted water
Coconut cream 250ml squeezed from 1 grated coconut with sufficient water added,then add more water to extract coconut milk
Sugar 1 tablespoon or to taste
METHOD
- Season fish with 1 tablespoon salt. Set aside for 15 minute. Heat oil in work. Brown garlic and onions. Add curry leaves and fenugreek, as well as ground ginger and turmeric. Fry for a few minute.
- Add curry powder paste and fry until fragrant. Add tamarind juice and coconut milk,then bring to the boil.
- Add drained bitter gourd pieces and simmer for 5 minute,then add fish. Simmer until fish is cooked and bitter gourd tender.
- pour in coconut cream,then adjust to taste with salt and sugar.
- Serve
