20 Sep

A lovely spread for fish lovers…..
pomfret/paplet ghasi is usually prepared using ginger onion and coconut masala but here pomfret ghashi is prepared in a different way using black pepper corns and coriander seeds with ground coconut masala, this gives unique taste and flavour to the curry…. upon this a onion tadka prepared using coconut oil is added to enrich more taste to the fish curry…
Try this mouthwatering recipe…..


•3 pomfret fish sliced cleaned and washed
•3/4 fresh grated coconut(approx 2full cups)
•6 byadagi chillies
•6 guntur chillies
•1/4tsp turmeric
•11/2 tsp coriander seeds
•1/2tsp black pepper corns
•1/2 lemon sized tamarind
•1small onion chopped
•1tblsp +1/2tsp coconut oil
•Salt according to individual taste


▪ fry both chillies in oil for 2 minutes
▪ fry coriander seeds and black pepper corns in 1/2tsp coconut oil for awhile
▪grind coconut, tamarind, turmeric, fried chillies, coriander seeds, pepper corns to fine paste using water
▪now add this ground masala a pan add enough water
▪ boil well add fish and salt,close lid boil till fish is cooked(approx 5-8 min)switch off gas
▪Now take a small pan add  coconut oil 1tblsp add finely chopped onions fry till golden brown and add this to curry
▪Now pomfret ghashi is ready to serve with rice…

(I have used same masala for both fish)
• Pomfret/seer fish/kingfish
• salt
•1 tblsp chilly powder
•1tsp turmeric powder
•1/2tsp gingergarlic paste
•a pinch asafoetida / hing
•oil for frying
•Chiroti rawa /fine rawa for rolling the fish


▪ Make a thick paste of above ingredients except fish and rawa using water
▪Apply this to fish and marinate at least half an hour
▪Now heat taws add oil, roll each fish in rawa and fry closed lid both sides till done

* the ground masala must be very fine ,this is which makes gravy delicious
*let the gravy be thick don’t try to add more water


Fish meals


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