A classic Maharashtrian pomfret curry featuring a fragrant coconut and spice paste. This tangy and savory dish from the Konkan coast is best enjoyed with steamed rice or bhakri.
Prep20 min
Cook25 min
Servings4
Serving size: 1 cup
400cal
26gprotein
15gcarbs
27g
Ingredients
500 g Pomfret (Cleaned and cut into 1-inch thick steaks)
2 medium Onion (1 roughly chopped for paste, 1 finely chopped for curry)
1 cup Fresh Grated Coconut (Use fresh for best flavor)
6 cloves Garlic
1 inch Ginger (Peeled)
2 pcs Green Chili (Adjust to your spice preference)
0.5 cup Coriander Leaves (Packed, divided for paste and garnish)
1 tbsp Lemon Juice
1 tsp Turmeric Powder (Divided for marinade and curry)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Tangy Paplet che Kalvan with fluffy rice – a protein-packed, soul-satisfying meal for a taste of the sea.
This maharashtrian dish is perfect for lunch. With 662.7 calories and 30.44g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1.5 tsp Red Chili Powder (Divided for marinade and curry, adjust to taste)
1 tsp Coriander Powder
5 pcs Kokum (Dried, provides authentic tanginess)
3 tbsp Vegetable Oil (Coconut oil can also be used)
1.5 tsp Salt (Divided for marinade and curry, or to taste)
2.5 cup Water (Approx. 0.5 cup for grinding paste, 2 cups for gravy)
Instructions
1
Marinate the Fish
In a bowl, gently coat the pomfret steaks with 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp salt, and 1 tbsp lemon juice.
Ensure all pieces are evenly covered.
Set aside to marinate for at least 15-20 minutes.
2
Prepare the Coconut Paste (Vatan)
In a blender or grinder jar, combine the grated coconut, 1 roughly chopped onion, garlic cloves, ginger, green chilies, and 1/4 cup of coriander leaves.
Add about 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides as needed to ensure everything is well blended.
3
Start the Curry Base
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the remaining finely chopped onion and sauté for 8-10 minutes, stirring occasionally, until it turns soft and golden brown.
4
Cook the Masala
Add the ground coconut paste to the pan.
Sauté on low-medium heat for 8-10 minutes, stirring frequently to prevent sticking.
Cook until the raw smell disappears, the paste darkens slightly, and you see oil separating from the sides.
5
Build the Gravy
Stir in the remaining 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp coriander powder. Cook for one minute until fragrant.
Pour in 2 cups of warm water, add the kokum pieces, and the remaining 1 tsp of salt. Stir well to combine.
Bring the gravy to a gentle boil.
6
Cook the Pomfret
Once the gravy is boiling, carefully slide the marinated fish pieces into the pan, ensuring they are submerged.
Reduce the heat to low, cover the pan, and let it simmer gently for 8-10 minutes. Do not overcook.
Avoid stirring vigorously; gently swirl the pan if needed to prevent the fish from breaking.
7
Garnish and Serve
Turn off the heat. Check for seasoning and adjust salt if necessary.
Garnish with the remaining chopped coriander leaves.
Let the curry rest, covered, for 10 minutes to allow the flavors to meld.
Serve hot with steamed rice or bhakri (rice flour flatbread).
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
