Step-by-Step Guide to Prepare Super Quick Homemade Coconut Pomfret Sukha

Hello everybody, hope you are having an incredible day today. Today, we're going to make a special dish, Simple Way to Prepare Homemade Coconut Pomfret Sukha. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Coconut Pomfret Sukha, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coconut Pomfret Sukha delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Coconut Pomfret Sukha is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Coconut Pomfret Sukha estimated approx 30 minutes.

To begin with this recipe, we must prepare a few ingredients. You can cook Coconut Pomfret Sukha using 15 ingredients and 4 steps. Here is how you cook it.

#cc2022 #week2 This simple pomfret fish curry makes an excellent lunch recipe when you serve it with steamed rice. I tasted first when I was in Goa and loved the coconut curry with the spices. I made slight variations of my choice and made it slight dry which makes the dish more delicious.

Ingredients and spices that need to be Make ready to make Coconut Pomfret Sukha:

1. 2 Pomfrets – medium
2. 1/2 tsp turmeric powder
3. 1/4 tsp salt
4. curry masala
5. 2 Dried Red Chillies
6. 1 tsp cumin seeds
7. 1/2 tsp peppercorns
8. 1/2 inch ginger
9. 6 garlic cloves
10. others
11. 150 ml coconut milk
12. 4-5 curry leaves
13. 2 green chillies
14. 1 onion
15. 1 tomato

Instructions to make to make Coconut Pomfret Sukha

1. Blend all the ingredients listed under Curry Masala into a fine paste. Marinate the fishes with the paste and fry in mustard oil
2. Keep aside the fishes coated with the masala.
3. To the same oil add curry leaves, finely chopped onions and tomatoes. Add the coconut milk and salt and turmeric powder and allow to boil. Add slit green chillies.
4. Add the fried fishes and simmer the flame till the fishes get cooked in the flavours. I prefer to make a dry gravy as it tastes more nice with rice and daal. So I cook till the water evaporates and makes the gravy dry.

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