Goan Pomfret Curry
Goan pomfret curry is an authentic Goan fish curry recipe made with white pomfret. This pomfret curry Goan style is made in mildly spiced coconut milk. Fresh coconut and spices are ground together in the traditional way to make delicious fish curry bursting with flavors.
Servings 4 People
Ingredients
- 2 medium white pomfret sliced
- 2 tablespoon onion chopped
- 2 green chilies slit
- 1 tablespoon oil
- ½ teaspoon salt or as per taste
For marinating pomfret:
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon salt
For Goan fish curry paste:
- ½ cup coconut grated
- 4 dry red chilies
- 1 tablespoon coriander seeds
- 5 black pepper corns
- 1 tamarind marble size ball
- 4 teaspoon turmeric powder
Instructions
- Wash the sliced pomfret.
- Apply the ingredients mentioned in marination – red chili powder, turmeric powder, and salt.
- Keep aside for 15 to 20 minutes.
Make the Goan fish curry paste:
- In a mixer grinder jar, add grated coconut, spices – black peppercorns, dry red chilies, marble size tamarind ball, coriander seeds and turmeric powder along with 1 cup water and grind to make thin smooth paste or gravy.
- Heat a curry pan or kadai(wok). Add oil. After oil gets heated, add finely chopped onion, slit green chilies and sauté till onion turns brownish.
- Pour the gravy from the mixer jar into the kadai and stir well. If the gravy is thick, add ½ cup water and simmer.
- Once the curry starts boiling, add the fish pieces.
- Cook on medium heat for 4-5 minutes.
- Add salt to taste and stir gently, else the fish pieces will break.
- Switch off the gas.
- Cover and keep for at least 10 minutes before serving. The fish will continue to get cooked in the hot curry.
Video
Notes
- Cover and keep for at least 10 minutes before serving. The fish will continue to get cooked in the hot curry.
- While stirring curry, stir gently as the delicate fish pieces will break.