Introduction:
Pomfret Hirva Masala is a traditional Maharashtrian dish that showcases the delicious flavors of fresh pomfret fish cooked in a vibrant green (hirva) masala. The green masala is a blend of fresh herbs and spices, offering a unique taste that's both fragrant and flavorful. This dish is perfect for those who enjoy seafood with a touch of spice and a burst of fresh, herbal goodness.
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Ingredients:
For the Fish:
2 medium-sized pomfrets, cleaned and cut into pieces
1/2 teaspoon turmeric powder
Salt to taste
1 tablespoon lemon juice
For the Green Masala:
1 cup fresh coriander leaves
1/2 cup fresh mint leaves
4-5 green chilies (adjust according to taste)
1/2 cup grated fresh coconut
1-inch piece of ginger
6-8 garlic cloves
1 small onion, roughly chopped
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/4 teaspoon black peppercorns
1 tablespoon lemon juice
Salt to taste
For Cooking:
2 tablespoons oil (coconut oil or vegetable oil)
1 medium onion, finely sliced
1/2 teaspoon turmeric powder
1 cup coconut milk (optional, for a richer curry)
Water as needed
Fresh coriander leaves for garnish
Instructions:
Preparing the Fish:
Clean the pomfrets thoroughly, removing the scales, gills, and guts. Rinse well under cold water and cut into desired pieces.
Marinate the fish pieces with turmeric powder, salt, and lemon juice. Set aside for at least 15 minutes to allow the flavors to penetrate the fish.
Making the Green Masala:
In a blender, combine the fresh coriander leaves, mint leaves, green chilies, grated coconut, ginger, garlic, chopped onion, cumin seeds, coriander seeds, fennel seeds, black peppercorns, lemon juice, and salt.
Blend the ingredients into a smooth paste, adding a little water if necessary to achieve the desired consistency.
Cooking the Pomfret:
Heat oil in a large pan over medium heat. Add the finely sliced onions and sauté until they turn golden brown.
Add the green masala paste to the pan and cook, stirring continuously, until the raw smell of the herbs and spices disappears, and the oil starts to separate from the masala. This should take about 8-10 minutes.
Add turmeric powder and sauté for another minute.
Simmering the Curry:
If using coconut milk, add it to the pan along with a cup of water. If not, simply add enough water to create a thick gravy. Bring the mixture to a boil.
Gently slide the marinated pomfret pieces into the simmering green masala. Lower the heat and cook the fish for 5-7 minutes, or until it is fully cooked and tender. Be careful not to overcook the fish, as it is delicate.
Final Touches:
Taste the curry and adjust the seasoning if necessary. If you prefer a tangier flavor, you can add a little more lemon juice.
Garnish with freshly chopped coriander leaves for added freshness.
Serving:
Serve Pomfret Hirva Masala hot with steamed rice, bhakri (a type of flatbread), or roti. The dish's herbal and spicy flavors perfectly complement the delicate taste of the pomfret, making it a delicious and satisfying meal.
Conclusion:
Pomfret Hirva Masala is a delightful and aromatic dish that captures the essence of traditional Maharashtrian cuisine. The green masala, made with fresh herbs and spices, infuses the fish with a unique and vibrant flavor that is both refreshing and satisfying. Whether you're a seafood enthusiast or just looking to try something new, this dish is sure to impress with its rich taste and beautiful presentation. Enjoy it with your favorite accompaniments for a truly memorable meal.
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