I bought one pomfret hoping to make the ‘masala fish’ that we got in “Curry House”, Bangalore. Unfortunately, when I serached on the google, I could not get the exact recipe for it. But I knew how it should taste and I got one recipe which looked more or less like the one I was searching for. When I prepared it, it was quite different from the one I was searching for, but the taste of it was superb. So here is the recipe.
Ingredients: Pomfret 1 Dry roasted coconut 2 tea spn Lemon juice 1 tbl spn Onions 1/2 cup Red chillies 10 Garlic 3 Ginger 1″ piece Cinnamon(dalchini) 1″ piece Cloves 3 Vinegar 1 tea spn Banana leaves or foil (to wrap) Oil 1 tea spn Salt
In the picture, I reduced the amount of red chillies to make it less spicy. I liked the thick coating of the masala on fish, this can be reduced if you wish to have a thin masala layer.
Method: Clean the fish. Make 2-3 slits in the fish with a sharp knife. Rub lemon juice and salt on the fish and keep it aside for 1hr.
Heat oil and fry finely chopped onions till slightly brownish. Take out one tea spn of onions and keep aside to be used later in the dish. Add coconut to remaining onions and fry for 4-5mins. Grind it with ginger-garlic, cinnamon, chillies, cloves, vinegar and salt without adding water. Add the onions (preserved earlier) to the masala. Rub the masala on the fish to make a thick/thin coating. Wrap it in banana leaf or foil.
Preheat the over to 400F. Bake the fish for 25-30min. Open the oven after every 10mins and turn the fish.
Serves : 2 Preparation time : 45min
This Sungta upkari is one of my aayi’s signature dishes. Everyone at home and the guests who have tasted this, love this. This has a sweetish taste to it because of the onions and prawns. This dish comes under easy-to-prepare dishes list. If you want to cook something very delicious and don’t have much time, go for this one. This needs hardly 10-15mins and you will have the dish ready.
Although any kind of shrimps work well in this, the tiny ones taste the best. Here when I don’t find the tiny shrimp, I cut the large ones in small pieces and make this. It goes well with rice or chapatis.
The original recipe does not have tomatoes. It tastes great when you use loads of coriander leaves
Prawns sidedish (Sungta upkari)
Ingredients
- Prawns 1 and 1/2 cups
- Onions 3/4th cup
- Tomatoes 1/2 cup
- Ginger piece 1"
- Green chillies 2-3
- Coriander leaves 2-3 strands
- Turmeric a pinch
- Oil 1 tea spn
- Salt
Instructions
- Heat oil and fry onions and finely chopped ginger till onions turn translucent(Do not brown the onions ).
- Add green chillies and tomato. Fry for 5 mins. Now add prawns, turmeric and salt. Fry for around 5mins.
- Add chopped coriander, cover and cook till completely done. (The prawns turn to white when they are cooked).
Serves : 2 Preparation time : 15min
