White Pomfret Curry /  Vavval Meen Kulambu

White Pomfret Curry /  Vavval Meen Kulambu

Whenever I get fish, I use to make curry with head, tail and other hard parts of the fish and make fry with the centre sliced pieces. Likewise here also I have made this pomfret curry with the head, tail and few of the hard pieces of the fish.

White Pomfret fish curry / Vavval Meen kulambu

White Pomfret fish curry / Vavval Meen kulambu

Ingredients:

  • White Pomfret / Vavval Meen – ½ Kg
  • Onions – 2 nos
  • Tomato – 1 ½ nos
  • Tamarind – a lemon sized
  • Curry leaves – a string
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Garlic – 5 cloves
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Cumin powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Salt to taste
  • Coconut oil – 2 tbsp

Preparation:

  • Clean and cut the fish into thin slices.
  • Finely chop the onions, garlic and tomatoes.
  • Soak tamarind in a cup of water and extract the juice.
  • Heat oil in a kadai. Put mustard, blackgram and curry leaves, wait till it crackle.
  • Put onions and garlic, fry till they become transparent.
  • Put tomatoes and fry them till they become mushy.
  • Put all the spice powders and salt, sauté till the raw smell goes off.
  • Pour in two cups of water, followed by tamarind water. Allow it to boil.
  • Put the fish into it and cover with the lid.
  • Remove the lid, when the fish is cooked.
  • Put in low flame, till the curry thickens and the oil gets separated and floats on the top.

Serve hot with steamed rice or dosa.

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