Aavoli Varutharacha Curry

 

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.

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