A very prominent dish in the Goan cuisine, also known as Paplet Hooman. The hooman gravy can be added to other fish dishes as well.
Serves: 4 portions
INGREDIENTS
· Pomfret (boneless) 650gms
· Coconut (grated) 175gms
· Cumin 2gms
· Garlic 1gm
· Tamarind juice 150ml
· Fish stock 300ml
· Green chillies 15gms
· Onion (sliced) 80gms
· Ginger (chopped fine) 25gms
· Red chili paste 45gms
· Turmeric 2gms
· Salt to taste
METHOD
1. Clean, wash and cut pomfret. Apply salt, turmeric and keep it aside.
2. Grind coconut, red chillies, cumin and garlic together.
3. Mix the onions and green chillies together and mash them well with tamarind juice.
4. Mix all the ingredients except fish. Add fish stock and bring it to a boil.
5. Once the curry starts boiling, add the fish. Simmer till done.
6. Serve the fish with steamed rice.
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