Pomfret Curry is a classic fish dish that brings together the mild, buttery taste of pomfret with a fragrant coconut-based gravy. My grandmother taught me this recipe years ago, and it’s been a family favorite ever since. The blend of fresh coconut, garlic, ginger, and green chilies creates a sauce that’s both comforting and exciting.
About the Recipe
This recipe transforms simple ingredients into something special. The pomfret, known for its delicate flavor, soaks up the rich coconut gravy beautifully. It’s not too spicy, not too mild – just right for most palates. The recipe is straightforward enough for beginners but tastes like it came from a pro’s kitchen.
Why You’ll Love This Recipe
You’ll love how the fish stays tender while soaking up all the wonderful flavors. The coconut adds a natural sweetness that balances the spices perfectly. It’s quick to make – about 45 minutes total – and uses ingredients you can find easily. Plus, it’s a great way to get your family to eat more fish.
Pomfret Curry
Cooking Tips
– Don’t skip the marination step – it helps the fish stay moist
– Cut the fish pieces evenly for uniform cooking
– Keep the heat medium-low when cooking the fish
– Stir gently to avoid breaking the fish pieces
– Taste and adjust salt before adding the fish back to the gravy
Serving and Storing Suggestions
Serves 4-5 people. Serve hot with steamed rice or flatbreads. Leftovers can be stored in the fridge for up to 2 days. Reheat gently on low heat, adding a splash of water if needed. Total prep and cooking time: 45 minutes.
Similar Recipes
- Fish Molee (Kerala Style)
- Coconut Fish Curry
- Malabar Fish Curry
Nutrient Benefits
Pomfret is packed with protein and omega-3 fatty acids. The coconut adds healthy fats, while ginger and garlic provide antioxidants. Turmeric has anti-inflammatory properties, and fresh herbs add essential vitamins and minerals.
Pomfret Curry
Ingredients
- 1 Pomfret (about 750 gms)
- 1/2 piece Coconut
- 5 flakes Garlic
- 1 inch Fresh ginger
- 4 Green chillies
- 2 tbsp Vegetable oil
- 4 Tomatoes (large sized)
- 1/2 tsp Turmeric powder
- 1 tbsp Cumin powder
- 4 Red chillies
- 3 tbsp Green coriander (chopped)
- 3 cups Hot water
- Salt as per taste
Instructions
- Slice the pomfret into thick pieces, smear with salt and allow to marinate for 15 minutes.
- Finely chop the onions.
- Break the red chillies into pieces and deseed
- Blanch the tomatoes in hot water, then cool in cold water, peel and chop into pieces.
- Grind the chopped coconut, chilli, ginger and peeled garlic to make a smooth paste and pour 3 cups of hot water into it and set aside.
- Fry the chopped onions in hot oil till golden brown, add the fish slices into it and further fry for few minutes until the fishes turn brown. Remove from the skillet and keep aside.
- Now add the chopped and peeled tomatoes, cumin, turmeric, red chilli powder and salt to the same pan.
- When the tomatoes dissolve, add the coconut paste and water and cook for ten minutes.
- Add the fish slices and cook for another 5 minutes.
- Finally add coriander and stir well.
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Frequently Asked Questions
Can I use frozen pomfret for this curry?
Yes. Just thaw it completely and pat dry before using. Make sure there’s no excess water, as this can make the curry too thin.
Is this curry very spicy?
The spice level is moderate and can be adjusted. Reduce or increase the number of green chilies based on your preference.
Can I make this curry ahead of time?
You can prepare the gravy base ahead, but add the fish just before serving for the best texture and taste.
