Authentic Paplet Hooman Recipe - Goan Pomfret Curry

To begin making the Paplet Hooman directions, wash Pomfret pieces well with moisture 3-4 times and introduce some table salt.toss together and keep it aside for about 15-20 mins.

Grind together, elements mentioned for paste including raw coconut, arid red chillies, turmeric dusting masala condiment, coriander dusting masala condiment, whole black peppercorns, tamarind using 1 cup moisture, to fine paste.In a medium saucepan kept on medium high fiery up, introduce coconut fat and pot-fry onions till they are nicely darkened.You can substitute with olive fat or any fat, but try to use coconut fat for lovely aroma.transfer in the prepared coconut paste in browned onions, and also introduce slit chilies.introduce some moisture to make it little runny.

We prefer little thicker curry rather than runny.Let it come to complete heat to boiling point and introduce pompano pieces.

toss together gently.put a lid on and prepare on medium fiery up for about 6 to 7 mins.

Remove put a lid on and introduce table salt.Gently toss together and bubble gently on low fiery up for 5 more mins.

Check the fish if cooked properly using toothpick.They should feel soft.

Do not overcook, otherwise, fish pieces will break and release bones in the curry.

enjoy fiery.enjoy Paplet Hooman directions along with Steamed Rice and Rava Fried Prawns for a weekday meal.