Pomfret Pulimunchi is a traditional Mangalorean fish curry made with pomfret fish and a tangy, spicy coconut-based gravy. It is known for its distinct flavor and is a popular dish in coastal regions. Here’s a brief overview of the recipe, including cooking time, preparation time, ready time, and the list of ingredients:
Cooking time: 30-40 minutes
Preparation time: 15 minutes
Ready time: 45-55 minutes
Ingredients:
- 2 medium-sized pomfret fish, cleaned and sliced
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2 teaspoons tamarind pulp
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder (adjust to taste)
- 2 tablespoons grated coconut
- 1 tablespoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- A few curry leaves
- Salt to taste
Instructions:
- In a pan, dry roast the grated coconut, coriander seeds, and cumin seeds until fragrant. Allow them to cool, then grind them into a smooth paste with a little water.
- Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
- Add chopped onions and curry leaves to the pan and sauté until the onions turn golden brown.
- Add turmeric powder, red chili powder, and salt. Mix well and cook for a minute.
- Add the ground coconut paste and tamarind pulp to the pan. Mix well and cook for a few minutes until the raw smell of the masala disappears.
- Add chopped tomatoes and cook until they become soft and mushy.
- Add water to adjust the consistency of the gravy.
- Add the sliced pomfret fish to the pan and gently coat them with the masala.
- Cover the pan and simmer for about 10-15 minutes until the fish is cooked and the flavors are well absorbed.
- Garnish with fresh coriander leaves.
- Serve the Pomfret Pulimunchi hot with steamed rice or neer dosa.
Note: You can adjust the spice levels according to your taste preference by adding more or less red chili powder. The tanginess of the curry can be adjusted by adding more or less tamarind pulp.
