Taleli Paplet Hirve Masala

Ingredients:
8 Pomfret fillets
For the masala:
30 gm green chilli
2 bunch green coriander
10 curry leaves
50 gm Goan garam masala
250 gm fresh coconut, grated
30 gm onions, chopped
15 gm tomato, chopped
15 gm tamarind, seedless
Salt to taste
For the marination:
5 gm turmeric powder
10 ml lime juice
25 ml oil

Procedure:
Clean and wash the fish fillets… apply salt, turmeric and lime juice and let them marinate for some time. Grind together all the ingredients of the masala into a fine paste on a stone grinder.
In a kadhai heat the oil and add onion; sauté it well, add tomatoes and the masala and cook it well, adjust the seasonings. In a frying pan heat a little oil and sear the fish fillets on both sides, lower the heat and continue cooking till just done. Remove and place the fillets on a serving platter. Heat the masala and spoon over the fillets.
Serve hot garnished with a few juliennes of vegetables and lime wedges…

MANGALOREAN FISH CURRY

Ingredients
1 (500 gm) white Pomfret (cut on the bone)
Salt to taste; Lime juice to taste
Turmeric to taste
For masala:
1 tsp white jeera; 1 tsp whole coriander
1 tsp mustard seeds
6 red Kashmiri chillies
1 grated coconut; 1 chopped onion
6 flakes of garlic; 1 sprig of curry leaves
For curry:
1 chopped onion
1 chopped tomato
1 tsp mustard seeds; 5 curry leaves
1-1/2 inch piece chopped ginger
1 chopped raw mango
1 tsp turmeric powder
1 tsp red chilli powder
4 tlsps tamarind pulp; Salt to taste
2 tbsps refined oil
4 slit green chillies

Procedure:

Marinate the darnes of pomfret in salt, lime juice and turmeric. Grind all the ingredients of the masala on a stone grinder until it forms a thick but smooth paste.
For curry: Heat oil and add mustard seeds until they crackle; add curry leaves, slit green chillies and sauté well. Add chopped onion tomatoes and cook well until they leave oil and form into a thick paste. Add chopped ginger, raw mangoes, and turmeric and red chilli powder. Dissolve the ground masala in water and add to the above mixture; cook the curry until it comes to boil.
Add the marinated darnes of fish and the tamarind pulp. Cover and cook until the fish is done.

PLA RAD PRIK

Ingredients
1 whole Pomfret, cleaned and filleted
1/2 cup all purpose flour
Oil, for deep frying
Sauce:
3 tbsps oil
6 cloves of garlic, crushed
1/4 cup fish sauce
1/2 cup sliced red chilli
4 lemon leaves, torn; 1 cup stock
2 tbsps sugar
1/4 cup fresh basil leaves
2 tbsps lime juice
1 tbsps corn starch

Procedure:
Wash and pat dry the fillets and the bone of the fish, dust in flour and fry in hot oil till crisp on the outside. Heat oil in a wok, add in the garlic, chilli, lemon leaves. Add in the stock fish sauce, sugar and lime juice. Finally finish off with cornstarch and fresh basil. Arrange the fish on a platter and pour the sauce over garnish with fried basil.