East Indians have a very famous and popular traditional Pomfret curry called Agsal. It is a very tasty curry made with both, thick and thin coconut milk and fresh Pomfrets – sautéed in oil with chopped ginger garlic, green chillies and tomatoes, all cooked to perfection with mild spices and a dash of vinegar. It tastes best with hot steamed rice or with the traditional East Indian handmade rice rotis. Traditionally, this dish is made in clay pots on a wooden fire.
This recipe is given by Ms Joanna Dsouza who is passionate about cooking traditional East Indian recipes. Today she is sharing a unique East Indian Fish recipe which has been passed down from generation to generation.
Here is the authentic recipe for Sargia Cha Agsal – East Indian Pomfret Curry
- 1 large Pomfret cleaned and cut into thick slices. To this add a little bit of salt and set aside.
- Keep the following ingredients ready. (for Agsal you need all these ingredients finely chopped. Also, you never add ginger garlic paste to this dish).
- 1-inch piece ginger finely chopped.
- 10 fresh green chillies finely chopped.
- 1 pod garlic finely chopped.
- 2 to 3 tomatoes finely chopped.
- A handful of fresh green coriander leaves finely chopped.
- 2 tablespoon of vinegar.
You also need a thick masala paste, separately ground in a mixer.
- ½ tablespoon dhania powder.
- 1 tablespoon jeera powder.
- 1 teaspoon turmeric powder.
- A little bit of water to make a thick paste during the grinding process.
Also what you need to do is
- Extract the juice of 1 full fresh coconut blended in a mixer.
- This coconut milk extract is passed via a strainer and set aside in a steel bowl.
We do not use Onion at all in this recipe.
Method Of Preparation :
- Heat the oil in a heavy bottom vessel, on medium heat.
- Add finely chopped green masala saute and fry gently until soft in steps, starting with garlic, ginger and finally green chillies which are lightly golden coloured.
- Add finely chopped tomatoes and to it and fry until nicely soft and pulpy.
- Add the ground masala paste and fry well.
- Add the coconut milk to it.
- Add 2 tablespoons of vinegar at this point.
- Add sufficient water for desired consistency to make it a medium thick gravy.
- Lastly, add the cut Pomfret fish.
- Add required amount of salt.
- Increase the heat to Medium-high.
- Cook on medium-high flame until it’s cooked.
- Lower the heat and allow it to simmer for about 1 minute.
- When it is finally cooked, top it up with a handful of freshly chopped coriander leaves.
- Serve this Dish hot with handmade rice rotis or steam rice.
We would encourage you to try the Sargia Cha Agsal – East Indian Pomfret Curry and we are sure you will enjoy this authentic recipe.
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