Khujit /Pomfret Curry with Coconut Milk

Khujit is East Indian's very famous and popular traditional Pomfret Curry Its very very tasty Curry made with thick and thin Coconut Milk and Fresh Pomfrets and sauteed in oil  with chopped ginger garlic and onion all cooked in perfection with mild spices and a dash of vinegar...It taste best with hot steamed rice or with Handbreads (East Indian Rice Bhakri/Roti) .

Traditionally it was made in clay pots on wooden fire but now we use normal vessels and  stove top to prepare it  But sometimes we do use clay pot to prepare this.And I made this in a clay pot and cooked it over gas top Do give it a try you will definitely love this.Its usually made with fresh coconut milk but you could also use the coconut powder to make the milk.


Ingredients:
4 big Fresh Pomfrets cut into pieces
2 cup thick coconut milk
1 cup thin coconut milk
salt to taste
oil 1.5 tbsp
turmeric powder
1 onion sliced
5 garlic cloves chopped lengthwise
2-3 green chillies slitted
1 inch ginger juliennes
1 sprig curry leaves


grind to paste
4-5 tbsp fresh grated coconut
5-6 green chillies
1.5 tbsp coriander seeds
1 tsp cumin seeds
4-5 garlic cloves
1 inch ginger
fistful of coriander leaves


Method:
Clean the fish well Cut it and make some slits on the pieces, wash it and drain the excess water.

Make sure the fish has been washed well to get rid of the fishy smell then marinate with salt and turmeric powder and keep aside.

Grind the grated coconut,chilli,garlic,ginger ,coriander seeds and cumin seeds and coriander leaves to a smooth paste.

In a clay pot or any other vessel heat oil, once oil is heated well enough add the curry leaves followed by the sliced onion and saute till the onions are translucent.

Add the chopped garlic and ginger and the slitted green chillies and fry well but taking care that it doesn't turn brown.So fry over low heat.

Now add the ground paste and fry well over medium heat for about 5-7 minutes.

Gently add the fish and the thin coconut milk and little water now let it come to a nice boil.

Once the fish is cooked add the thick coconut extract and let it simmer for 5 minutes over medium flame.

Lastly add the vinegar and simmer for 2 minutes ,check for salt add if required.

Serve hot with hot steamed rice or Handbreads with some stuffed pomfret fry or just some fish fry....

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8 comments:

  1. thanks for the recipe ....i love this curry sooo much..very true i remember my grandmum n mum telling me that they cooked in wooden fire n clay pots n the curries were tasty....

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  2. n this curry really reminds me of my grand mum..soo soo yummy it looks

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  3. Hey Gloria! I love East Indian and Catholic food and believe it is still very unexplored... So i am really glad to be following your blog now :) Will definitely browse through your many recipes and bookmark your trade secrets :P

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    1. Thanks a lot Sapna.. Happy to know that you know about our East Indian cuisine..

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  4. this is my all time favourite..thanks for the recipe

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  5. looks so yummy ..i love this

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