Tuesday, 11 September 2012
Pomfrets in Tangy Red Chilly Gravy or "Manji Phannaupkari" in Konkani
Butter fish, also known as pomfret or white pomfret fish. It is healthy and deliciously tender when steamed.
Here is an easy to make, quick Konkani fish curry known as "Phannaupkari" which is nothing but pomfret slices simmered in red chilly gravy. This curry goes very well with plain red rice Konji or Porridge or even with rice and dal.
Pomfrets - 1/2 kg - cleaned and sliced
Onion - 2
Red Chilli powder - 2 tbsp or as per taste or Red Chilly paste 2 tbsp
Oil - 1 tbsp
Tamarind paste - 1 tbsp
Salt to taste
Coriander leaves for garnishing
Finely chop the onions and keep aside.
Take a deep frying pan, put it on medium heat, add oil, and when its slightly hot add the chopped onions and fry till golden light brown.
Then add red chilli powder or paste, fry lightly ( do not allow to burn ), ideal time should be less than 3-5 secs.
Immediately add the tamarind paste, salt and the fish slices and bring to boil for about 5 mins.
Serve hot with rice and and dal.
Optionally you could garnish with coriander leaves.