Sargia Ch Aksal

Posted By : Joanna D'souza 


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.

This recipe is given by Ms Joanna Dsouza who is passionate about cooking traditional  East Indian recipes. Today she is sharing a unique East Indian Fish recipe which has been passed down from generation to generation.

Here is the  authentic recipe for Sargia Cha Agsal – East Indian Pomfret Curry

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.
A 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 dhania 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.

We would encourage you to try the Sargia Cha Agsal – East Indian Pomfret Curry and we are sure you will enjoy this authentic recipe.