Pomfret Curry (Avoli Curry)

Overview
Pomfrets are very common fish in India. They look kind of like the butter fish. They come in two kinds big black ones and small while ones. Here I have used the small while Pomfrets. This dish is made Kerala style with the Kerala tamarind and coconut milk.

Pomfret Curry

Ingredients
Pomfrets about 5 palm size ones
Shallots /red Onions - Thin sliced - 4 tablespoons
Ginger 3 inch piece thin sliced
Green chilly split at center length wise - 4 - 6
Curry leaves - 2 sprigs
Kerala Tamarind - 4 thin slices soaked in warm water
Chilly powder - 2 tablespoons
Coriander powder - 1 tablespoon
Turmeric - 1/4 teaspoons
Fresh Grated coconut - 1 1/2 cup
Salt to taste

To Garnish
Olive oil - 3 tablespoons
Shallots  thin sliced - 4 tablespoons
Curry leaves - 2 sprigs

Steps
1. Clean the fish well and make gashes on its sides with a sharp knife. Cut each fish into two pieces. Keep aside.

2. Wash and soak the Kerala tamarind in warm water.

3. Squeeze out fresh coconut milk from the 1 1/2 cup fresh grated coconut using one cup warm water. keep aside.

3. Mix the thin sliced shallots, ginger, green chillies, turmeric, chilly powder  and coriander powder with salt , tamarind and one cup water. Heat this mixture in a pan and bring to a boil.

4. Add the cleaned fish pieces to this and bring it to boil again. simmer and cook for about 10 minutes. Add the coconut milk and bring to boil. Turn off heat.

5. In another pan heat the olive oil. When the oil gets hot add the thin sliced shallots to it. Saute till the onions get golden brown. Add the curry leaves to this and turn off the heat.

6. Pour this over the prepared fish curry.

Serve hot with plain rice.