Pomfret (Avoli/ആവോലി) is one of the most sought fish in south India. Its is very popular in high quality sea food recipes because of its white flesh and non-fishy flavor. Black and white pomfrets are very common in sea-food markets and both tastes pretty much the same. I used fresh black Pomfret from farmers market for this preparation.

Ingredients

1. Black pomfret    : 2 ½ Lbs
2. Coconut oil        : 2 ½ T- Sp.
3. ginger   : 1 inch
4. Garlic    : 5 cloves
5. Pearl onion        : 2
6. Green chilly        : 4 (Adjust)
7. Curry leaves
8. Salt for taste
9. Pepper powder : ½ T-Sp.
10. Tomato : 1 (small )
11. Malabar Tamarind          : 4 pieces ( Adjust)
12. Water   : 3 cup

For roasting:-

1. Grated coconut               : 2 ¼ Cups
2. Curry leaves
3. Fenugreek seeds             : ¼ T-Sp.
4. Coriander powder           : 2 ½ Tbl – Sp.
5. Chilly powder    : 2 Tbl- Sp. ( Adjust)
6. Turmeric powder            : ½ T-Sp.

Method

• Soak the Tamarind and keep it aside.
• Clean the fish, skin off and make medium size pieces.

• Heat a kadai/pan, add grated coconut and fry till it turns to golden brown in color, add a bit of coconut oil if needed.
• Then add the fenugreek seeds along with chilly powder, coriander powder, curry leaves and turmeric powder & fry it for about 2 minutes in low flame.

• Wait for it to cool completely
• Powder it in a small mixer, once you see oil is oozing from the coconut, add enough water to make a fine paste.

• Heat 1 ½ T-Sp of oil in an earthen pot and add julienne sliced ginger, garlic, Pearl onion , curry leaves and split green chilly.
• Fry it until slight brown color.

• Add the ground coconut along with 3 cups of water and wait for it boil.
• Once it boiled, reduce the flame and cook it for another 5 minutes.
• Again, increase the flame and give a good boil and add the fish pieces.
• Cook it for about 6 minutes on a medium flame.
• Cover it with a lid and cook on low to medium heat for 15-20 minutes or till fish pieces are cooked well and the gravy starts thickening.
• After 10 minutes add the sliced tomato.

• Mix the curry by rotating the pan occasionally; Don’t use spoon to mix the curry.
• Finally add the pepper powder, curry leaves and 1 T-Sp coconut oil and rotate the pan.
• Switch off the stove and keep the curry for another 30 minutes before serving.

Tips:-

1. Quantity of Oil , chilly powder, green chilly and pepper powder may adjust to individual taste.
2. Can use normal tamarind or malabar tamarind ( kudampuli) for this recipe.
3. It’s a semi thick curry, so adjust the water quantity. I used 3 cups of water.