Black pomfret curry or halwa fish curry is a type of Goan fish curry made with black pomfret or halwa fish. This is also known as kali paplet hooman. This paplet fish curry is a coconut-based curry and is mildly spiced. This Goan black pomfret curry is made with minimal oil and is very good for people who are on special diet. So, if you cannot eat black pomfret fry, you can make this delicious curry and eat it with rice or with bread.
Black pomfret is also known as halwa fish or kali paplet. In Goa, fish curry is known as hooman and hence the name kali paplet hooman. Boiled fish in curry is very good for heart and addition of coconut to this curry makes it healthier. Try other fish curry recipes like
- Goan prawns curry
- Goan mackerel curry
- Goan sardine curry
- Goan anchovies curry
- Goan pearl spot curry.
- Goan white pomfret curry
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Ingredients to make black pomfret curry Indian:
- Fish: Black pomfret or kali pamphlet is use din making this delicious Goan fish curry. Use fresh fish to make this recipe.
- Coconut: Freshly grated coconut is used in making this curry with black pomfret.
- Spices: Dry red chilies, black peppercorns, coriander seeds, turmeric powder and tamarind are the spices used in making the halwa fish curry.
- Onion: Finely chopped red onion is used in making this delicious fish curry with halwa fish.
- For marination: Turmeric powder, red chili powder and salt are added to marinate the fish before making the fish curry.
Recipe of black pomfret fish curry:
1) Marinate the fish:
- Cut the black pomfret into pieces by removing the head, fins and tail. Cut the fish into pieces.
- Apply turmeric powder, red chili powder and salt to the fish and leave it aside for a minimum of 30 minutes.
2) Make the gravy:
- Grind grated coconut, turmeric powder, tamarind, peppercorns, coriander seeds and red chilies by adding ½ to 3/4th cup water.
- In a kadai or saucepan, add oil and fry the onions till it turns brownish.
- Pour the gravy and stir. Add water 1/2 cup.
- Add the fish and cook on medium flame for 15 minutes.
Goan Black Pomfret Curry | Halwa Fish Curry
Ingredients
- 5-6 pieces black pomfret
- 1/2 cup coconut grated
- 1 marble sized ball tamarind
- 1 teaspoon turmeric powder
- 4-5 dry red chilies / byadgi chilies / shepda
- 5 black peppercorns
- 1/2 teaspoon coriander seeds
- 1/2 cup onion chopped
- 1 teaspoon oil
For marination:
- 1 tablespoon turmeric powder
- 1/2 tablespoon chili powder
- 1 teaspoon salt
Instructions
Marinate the fish:
- Cut the black pomfret into pieces by removing the head, fins and tail. Cut the fish into pieces.
- Apply turmeric powder, red chili powder and salt to the fish and leave it aside for a minimum of 30 minutes.
Make the gravy:
- Grind grated coconut, turmeric powder, tamarind, peppercorns, coriander seeds and red chilies by adding ½ to 3/4th cup water.
- In a kadai or saucepan, add oil and fry the onions till it turns brownish.
- Pour the gravy and stir. Add water 1/2 cup.
- Add the fish and cook on medium flame for 15 minutes.
Notes
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Note: This recipe was published on 22-Dec 2015 and is republished.
Hi Raksh I’m surprised u have not mentioned garlic or ginger. Is dat d way your receipe is done. Is it not missing. Nisha
Hi Nisha,
Yes! This is the correct recipe I follow. In Goa, there are different communities and each of these cook the same dish in different ways.
Yet the taste is awesome.
Regards,
Raksha