When it comes to making seafood, there are very few ways to do it better than Mangalorean style. And when it comes to the glorious black pomfret, there’s no better way to bring out the magic of the sea in your next dish. For an authentic, delicious approach to cooking your fine cut of black pomfret, look no further than this recipe for Mangalorean Halwa Curry.
- Rub the fish with salt and set it aside for 30 minutes.
- Grind all the masala ingredients into a consistent paste, using little water if required.
- Add oil to the vessel, fry the sliced onions till golden brown, and add the masala. Fry for 4 minutes.
- Depending on the required consistency, add 3 or more cups of water to the gravy. Less water will lead to a thicker gravy, and more water will lead to a more fluid consistency.
- Add the drained fish to the pan and cover. Cook on low heat for 6 to 8 minutes.
- Towards the end, add the coconut milk and green chillies, and cook on low heat for another two minutes. Add extra salt for taste, if needed.