Avoli Paal Curry (Pomfred Coconut Milk Curry)

Ingredients for Avoli Paal Curry (Pomfred Coconut Milk Curry):

1. Pomfred fish – 1 big equivalent to ½ kg

2. Green chillies – 4

    Pepper – 1 big spoon

    Lemon juice – 1 big spoon

    Coriander leaves – 1 big stalk

    Ginger-garlic paste – 1 small spoon

    Shallots – 8

    Salt – As required

3. Coconut oil – As required

4. Mustard – ½ small spoon

5. Curry leaves – 2 stalks

    Red chillies – 4, cut into pieces

6. Tomato – 2, chopped

7. Turmeric powder – ½ small spoon

    Pepper powder – ½ small spoon

    Coconut milk – ½ cup

8. Salt – For taste

    Corn flour – 1 small spoon

9. Curry leaves fried – To decorate

How to prepare Avoli Paal Curry (Pomfred Coconut Milk Curry)?

1. Clean Pomfred and make small cuts on both sides.

2. Make a fine paste of ingredients no: 2 and marinate the fish.

3. Allow to rest for 1 hour.

4. Heat oil in a frying pan and fry fish in low flame.

5. The fish should be well cooked.

6. Transfer the fish to a serving plate.

7. Heat oil in a pan and sauté tomatoes.

8. When it’s done, add ingredients no: 7 and cook in low flame.

9. Add sufficient salt and also corn flour (mix it with a little water before you add).

10. When gravy turns thick, pour it on to the top of fried fish.

11. Decorate with curry leaves and serve.

Vanitha Magazine September 1-14, 2016

Read a few more delicious non-veg fish side dish/curry recipes here. Click on the images in the gallery to read.