POMFRET FISH or AVOLI WITH MANGO IN COCONUT MILK GRAVY

POMFRET FISH or AVOLI WITH MANGO IN COCONUT MILK GRAVY: I find it much easier and tastier to make fish with coconut milk than the traditional scrapped coconut paste. It is more convenient also. This is a less spicy, sour and creamy recipe. 

You can make it spicier with the addition of more green chillies to the curry. This may be served with rice or chappatis.

You may replace mango with both normal tamarind and Malabar tamrind or gambooge or kudampuli to give the sour taste. With mango it is certainly a different feast.

Compared to the fish made with Kudam puli, this will get spoiled fast as it uses coconut milk. So, refrigerate the same within few hours (depending on the room temperature).

INGREDIENTS:

Pomfret – 6  to 8 slices

Red Onion – 1 small

Green Chillies – 2 small

Garlic cloves – 2

Ginger – 1/2” piece

Raw Mango – ½ to 1 mango

Curry leaves – a sprig

Chilli powder – 3/4 tablespoon

Turmeric powder – ½ teaspoon

Coriander powder – ¾ tablespoon

Fenugreek powder – a pinch

Thick Coconut Milk – 1/2 cup

Salt to taste

Oil – 1 tablespoon

METHOD:

Clean and cut fish. Slice onions and cut garlic and ginger into small pieces. Slit the green chillies lengthwise. Slice the mangoes.

Heat oil in a pan and add fenugreek seeds. Once brown, add the onions and sweat them. Add ginger, green chillies and garlic and sauté for about 2 to 3 minutes. Do not brown the onions.

Add turmeric powder, chilli powder and coriander powder. Sauté till the raw smell goes.

Add water, salt and mango pieces. Add water enough to cover the mixture and mango slices. Boil the mixture well.

Once the whole mixture bubbles, add the fish. Do not sauté or mix as you might break the fish pieces and add curry leaves. Cover the pan with a lid and cook. Once, the fish is cooked add the thick coconut milk and cook for about a minute or two. Serve

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NB: Check on the sourness of the mango and use accordingly. You may use other small fishes also.