Pampada

1. 1
   prep · ~15 min

   Soak the chilies and tamarind.

   Soak the dried red chilies and tamarind separately in a little warm water for 15 minutes to soften them before grinding.

2. 2
   mix · ~5 min

   Grind the masala.

   1.Add grated coconut, soaked dried red chilies, tamarind, cumin seeds, turmeric powder, and garlic to a grinder.

   2.Pour in a little of the water and grind to a very smooth paste.

   3.Keep the masala slightly loose so it blends easily into the curry.
3. 3
   saute · ~3 min

   Cook the onion lightly.

   Heat oil in a clay pot or pan over medium heat. Add the sliced onion and cook for 2 to 3 minutes until softened but not deeply browned.

4. 4
   simmer · ~6 min

   Simmer the curry base.

   1.Add the ground masala to the pan.

   2.Rinse the grinder jar with the remaining water and add it to the pan.

   3.Add salt and bring the curry to a gentle simmer over medium-low heat.

   4.Cook for 5 to 6 minutes, stirring once or twice, until the raw smell fades.
5. 5
   simmer · ~8 min

   Cook the pomfret in the gravy.

   Slide the pomfret pieces into the simmering curry in a single layer. Cover and cook gently for 6 to 8 minutes, shaking the pan once or twice instead of stirring hard, until the fish is just cooked through.

   TIPKeep the heat low so the pomfret stays whole and tender.
6. 6
   rest · ~5 min

   Let the curry rest briefly.

   Turn off the heat and let the curry sit for 5 minutes so the fish absorbs the flavors and the gravy settles.

7. 7
   serve

   Serve hot with rice.

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