Sargia Cha Agsal – East Indian Pomfret Curry Joanna DSouza

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.

Ingredients :

• 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.
• Handful of fresh green coriander leaves finely chopped.
• 2 tablespoon of vinegar.

You also need a thick masala paste, separately ground  in a mixer.

Ingredients –

• ½ tablespoon dhaniya 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.

 

Bottle Masala with Recipe Guide. 250 gms

Rs. 450

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Features

• Material Feature: Vegetarian; Product Weight: 250 grams
• Container Type: Bottle
• Shelf Life: 12 Months
• Package Content: 1 Bottle Masala and 1 Recipe Book
• Care Instructions: Store in a cook dark place; Do not refrigerate; Use a dry spoon; Keep air tight

East Indians Bottle Masala ( Meat Curry ) 100 Grams

Rs. 150

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Features

• Unique Blend of 32 spices
• Great flavour & Aroma
• Best used in Non-Veg Curry Dishes
• Shelf life: 9 months

Bottle Masala with Recipe Guide. 50 g

Rs. 100

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as of February 20, 2018 12:40 pm

Features

• Material Feature: Vegetarian
• Shelf Life: 365 Days
• Product Weight: 50 g
• Package Contents: 1 Bottle Masala
• Storage Instructions: Store in a cook dark place. Do not refrigerate. Use a dry spoon. Keep air tight

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