Prepare time: 20 min
Cook: 2 hr 30 min
Ready in: 2 hr 50 min

By M. D’Souza e Lobo (TGF)

Ingredients • 2 medium sized pomfrets • ½ fresh coconut grated • 2 tablespoons coriander seeds • 1 cup coriander leaves • 1 onion chopped • 1/2 inch piece of ginger chopped • 4-5 garlic cloves • 2 green chilies • ½ teaspoon turmeric powder • ½ teaspoon cumin seeds • 5-6 curry leaves • 1 raw mango • ½ tomato • 3 tbsp oil • salt to taste Method 1. Clean the pomfrets and cut them into slices. Apply salt and keep aside. 2. Make a green paste from ½ chopped onion, grated fresh coconut, 1 green chilly, 1 cup coriander leaves, coriander seeds, turmeric, garlic cloves, cumin seeds and ginger and keep aside. 3. In a pan heat oil and saute half of the chopped onion along with 2-3 curry leaves. 4. Add 1 green chilly and tomatoes and stir for 2 minutes. 5. Add the green paste to the pan and stir all the ingredients. Add ½ or 1 cup of water. 6. Let it cook and the flavours blend together for around 4-5 minutes. 7. Add the fish to the curry. Add the remaining curry leaves. 8. Cook the curry still the fish is cooked.


  • 2 cups half and half
  • 1/4 cup limoncello
  • 3 Tbsp granulated sugar
  • 1/4 tsp vanilla extract
  • 1/2 tsp finely grated lemon zest
  • 1/8 tsp kosher salt
  • 3 large eggs
  • Unsalted butter, for buttering the casserole dish
  • 5 cups challah (about 8 oz)


1In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.

2Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.

3Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.

4In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.


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