Pomfret Head Curry

We koknis love seafood. Whether it is fresh or dried it has to be on our dining table at least twice a week. (In villages we eat fresh fish and prawns everyday.. yeah literally everyday!) Though we like all type of fish but for some reasons pomfret and few other types and more favourite. There are several traditional ways to cook fish and this is one of those authentic Kokni recipes. Pomfret heads cooked in coconut milk based curry. This might sound bland at first or by looks but it actually tastes so good that you will definitely love it (iff you like fish). You can use of the pomfret or any part but we prefer heads for this curry and other half of the fish goes either for frying or  for red spicy tomato based fish gravy.

Pomfret Head Curry Recipe

Ingredients:

4 pomfret heads
1 medium sized onion
1 teaspoon coriander powder
1/8th teaspoon turmeric powder
2 pieces of kokum OR a piece of khatai
A sprig of curry leaves
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
3 cloves of garlic
1 green chili
1 tablespoon oil
1 cup thick coconut milk +1/2 cup water
1 tablespoon oil
Salt as per taste

Method:

1. Take finely sliced onion in a pot add coriander powder, salt, oil and mix well then add some water and let it cook for sometime on high flame and add washed pomfret pieces ( preferably heads for this curry). Add a piece of khatai or kokam and cook covered till its almost dry.

2. When it's a bit cooled down add coconut milk and bring to a boil.
3. Then give tadka. Heat oil in tadka pan and add curry leaves, zeera, rai, garlic and green chili (optional).
4. Serve with boiled rice with a side fried fish, fried papad and spicy lemon pickle.