Black Pomfret Curry | Halwa Fish Curry | Goan Black Pomfret Hooman

Ingredients:                                                 Prep. Time: 30 Min’s, Serves: 4
5-6 pieces of black pomfret
1/2 cup grated coconut (coconut of small size)
1 marble sized ball of tamarind
1 teaspoon turmeric powder
4-5 dry red chilies / byadgi chilies / shepda
5 black peppercorns
1/2 teaspoon coriander seeds
1/2 cup chopped onion
1 teaspoon oil

For marination:
1 tablespoon turmeric powder
1/2 tablespoon chili powder
1 tsp salt

Cut the black pomfret into pieces.
Mix the turmeric powder, chili powder and salt.
If required add 1 tablespoon water and make a paste.
I normally don’t add water as I clean and wash the fish and then I immediately marinate it.
Apply this to the fish and leave it aside for a minimum of 30 minutes.
If you want to marinate for longer time, then keep the marinated fish in refrigerator.2) Make the gravy:Grind, grated coconut, turmeric powder, tamarind, peppercorns, coriander and red chilies.
In an aluminum bowl, add oil and fry the onions till they turn brownish.
Pour the gravy and stir. Add water 1/2 cup.
Add the fish and cook on medium flame for 15 Minutes.