Amalgamation of delicate Lucknowi technique of cooking with South Indian ingredients
Ingredients
150gms Silver pomfret darnes
50gms Shallots (Peeled)
5nos Garlic pods (Peeled)
50gms Fried red onion paste
25gms Tamarind pulp
5gms Ginger garlic paste
Few curry leaves
20ml Coconut oil
2gms Mustard seeds
2nos Red chili whole
1tsp Turmeric
2tsp Coriander powder
2tsp Red chili powder
Peppercorn powder to taste
Salt to taste
Method
Clean the pomfret darnes properly in running water and keep them aside.
In a pan take the paste of red fried onions, tamarind pulp, shallots, garlic pods, ginger garlic paste, salt, turmeric, red chili powder, coriander powder, 10ml of coconut oil and 100ml of water.
Mix all ingredients well.
Take a mud pot, place the fish and pour the mix into the pot. Take a lid, put any dough on the edges of the lid to seal the pot.
Leave it for 15-20 minutes.
Place the pot on a medium flame and allow it to cook for 15 minutes.
Open the lid.
In a small pan, heat the remaining oil, crackle the mustard, red chili whole and curry leaves.
Pour it on the curry. Sprinkle black pepper powder. Mix gently and check seasoning.
Serve the fish curry with boiled rice.
Note:
Slice red onions thinly, crisp fry them and store in an air tight container. Use it as and when required in your cooking.
You can use any fish of your choice.
Prawn lovers can replace the fish with their choice of prawns.
If you don’t have a mud pot, you can use any regular pot.
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