FISH MAPPAAS

Sliced Pomfret - ½ kg
Onion, Chopped - 1 medium
Green chillies, slit - 4
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Turmeric powder - ½ tsp
Fennel seed powder - 1 tsp
Cloves, powdered - 4
Cinnamon stick, powdered - 1
Tamarind - 1 lime size ball
First coconut milk extract - ½ cup
Second coconut cup extract - ½ cup
Vinegar - 1 tbsp
Salt to taste

For Seasoning

Mustard seeds - 1 tsp
Curry leaves - 4 to 6 sprigs
Oil - 1 tsp

Soak the tamarind in ¼ cup of hot water for 30 mins. Strain and reserve the tamarind extract. Marinate the pomfret in salt and tamarind extract for an hour.

Heat a pan on medium heat, add the oil and seasoning ingredients. Once the mustard seeds crackle, toss the onions and sauté on low heat till light pink. Stir in the ginger-garlic paste. Mix in the spice powders and green chillies. Pour in the second coconut milk extract and vinegar. Add the fish and its marinade. Simmer for 10 to 15 minutes. Stir in the first coconut milk extract, cover and cook on low heat for 10 minutes. Remove from heat and serve hot.