### TranslatedIngredients: 8 Pomfret fish - can substitute with any fish except shellfish and mackerels),1/2 cup Onion - finely chopped,2 teaspoons Coconut Oil,Salt - to taste,3/4 cup Fresh coconut - freshly grated,6 Dry Red Chillies - preferably byadgi,1 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander (Dhania) Seeds,3 Whole Black Peppercorns,Tamarind - lemon size ### PrepTimeInMins: 20 ### CookTimeInMins: 20 ### TotalTimeInMins: 40 ### Servings: 3 ### Cuisine: South Indian Recipes ### Course: Dinner ### Diet: High Protein Non Vegetarian ### TranslatedInstructions: To begin making the Paplet Hooman Recipe, wash Pomfret pieces well with water 3-4 times and add some salt.Mix and keep it aside for about 15-20 minutes. Grind together, ingredients mentioned for paste including fresh coconut, dry red chillies, turmeric powder, coriander powder, whole black peppercorns, tamarind using 1 cup water, to fine paste.In a medium saucepan kept on medium high heat, add coconut oil and fry onions till they are nicely darkened.You can substitute with olive oil or any oil, but try to use coconut oil for lovely aroma.Pour in the prepared coconut paste in browned onions, and also add slit chilies.Add some water to make it little runny. We prefer little thicker curry rather than runny.Let it come to complete boil and add pompano pieces. Mix gently.Cover and cook on medium heat for about 6 to 7 minutes. Remove cover and add salt.Gently mix and simmer on low heat for 5 more minutes. 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. Serve hot.Serve Paplet Hooman Recipe along with Steamed Rice and Rava Fried Prawns for a weekday meal.