Loading...
A vibrant and tangy fish curry from the coastal region of Goa. Tender pomfret steaks simmered in a fragrant coconut-based gravy, balanced with the sourness of kokum and warmth of Goan spices. Perfect with steamed rice.
For 4 servings
Marinate the Fish
Prepare the Masala Paste
Cook the Curry Base
A classic Goan-style stir-fry, known as 'fugath', featuring succulent prawns and crisp-tender cabbage. This quick and easy dish is tempered with mustard seeds and curry leaves, and finished with fresh coconut for a light, flavorful, and healthy weeknight meal.
A classic Goan delicacy featuring fresh clams cooked in a semi-dry, spiced coconut masala. This dish perfectly balances spicy, tangy, and sweet flavors, bringing the taste of the Goan coast to your table.
A comforting Goan-style curry where eggs are gently poached in a fragrant, tangy coconut gravy. This coastal classic is quick to make and pairs beautifully with steamed rice for a wholesome meal.
A classic Goan vegetarian curry featuring tender white peas simmered in a fragrant, roasted coconut and spice masala. This tangy and savory dish is a coastal favorite, perfect with Goan pav or steamed rice.
A vibrant and tangy fish curry from the coastal region of Goa. Tender pomfret steaks simmered in a fragrant coconut-based gravy, balanced with the sourness of kokum and warmth of Goan spices. Perfect with steamed rice.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 361.01 calories per serving with 25.19g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Gravy
Cook the Fish
Garnish and Serve
This curry works beautifully with other firm-fleshed fish like kingfish (surmai), mackerel (bangda), or even prawns. Adjust cooking time accordingly.
For a richer, creamier curry, stir in 1/4 cup of thick coconut milk at the very end, just before garnishing. Do not boil after adding it.
Replace the fish with paneer cubes, firm tofu, or assorted vegetables like cauliflower, potatoes, and green beans. Add the vegetables earlier to ensure they are cooked through.
Pomfret is an excellent source of omega-3 fatty acids, which are known to reduce triglycerides, lower blood pressure, and decrease the risk of heart disease.
Fish provides high-quality lean protein, which is essential for building and repairing tissues, muscle development, and overall body function.
The curry is flavored with spices like turmeric, ginger, and garlic, which contain powerful anti-inflammatory compounds that can help reduce chronic inflammation in the body.
Both coconut and coconut oil contain medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and used for energy compared to other fats.
Yes, it can be a healthy dish. Pomfret is rich in lean protein and omega-3 fatty acids. The use of fresh coconut provides healthy fats, and spices like turmeric and ginger have anti-inflammatory benefits. To keep it healthier, use coconut oil in moderation and pair it with steamed brown rice.
One serving of this Goan Pomfret Curry contains approximately 350-400 calories, excluding rice. The exact count can vary based on the size of the fish and the amount of coconut used.
You can substitute pomfret with other firm, fleshy fish like kingfish (surmai), sea bass, or even mackerel (bangda) for a stronger flavor. Prawns also work exceptionally well in this curry base.
Yes. Kokum provides a unique sour and slightly fruity flavor. If you can't find it, you can increase the tamarind paste to 1.5-2 tsp or add one finely chopped tomato when you sauté the onions.
Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid breaking the fish and overcooking it.
A smooth paste is key to a good gravy. If your blender is struggling, try adding a little more water, one tablespoon at a time. Also, ensure you are using a high-powered blender or a dedicated Indian-style mixer-grinder for best results.