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A classic coastal delight from Maharashtra. Tender pomfret fish simmered in a fragrant, spicy coconut gravy, perfectly balanced with the tang of kokum. Best enjoyed with steamed rice or bhakri.
For 4 servings
Marinate the Fish & Prep Kokum
Roast the Masala Base (Vatan)
Grind the Masala Paste
A classic coastal delight from Maharashtra. Tender pomfret fish simmered in a fragrant, spicy coconut gravy, perfectly balanced with the tang of kokum. Best enjoyed with steamed rice or bhakri.
This maharashtrian recipe takes 50 minutes to prepare and yields 4 servings. At 344.88 calories per serving with 25.36g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Curry
Simmer and Add Fish
Garnish and Serve
This curry base works wonderfully with other seafood like surmai (kingfish), prawns, or even clams.
For a vegetarian version, replace the fish with paneer cubes, boiled eggs, or a mix of vegetables like cauliflower and potatoes. Adjust cooking time accordingly.
For a richer, creamier gravy, you can add 1/4 cup of thick coconut milk at the very end of cooking. Do not boil the curry after adding coconut milk.
Pomfret fish is packed with high-quality protein, which is essential for muscle repair, growth, and overall body function, without a high saturated fat content.
The omega-3 fatty acids found in pomfret help reduce inflammation, lower blood pressure, and decrease triglycerides, contributing to better cardiovascular health.
Spices like turmeric, ginger, garlic, and black pepper contain powerful antioxidants and anti-inflammatory compounds that help strengthen the immune system.
Coconut provides important minerals like manganese, which is vital for bone health and metabolism, while the fish offers iodine and selenium.
One serving of Maharashtrian Pomfret Curry contains approximately 380-450 calories, depending on the size of the fish and the amount of oil and coconut used.
Yes, it is a relatively healthy dish. Pomfret is an excellent source of lean protein and heart-healthy omega-3 fatty acids. The spices offer various health benefits. To make it healthier, you can reduce the amount of oil used.
Fresh pomfret is highly recommended for the best texture and flavor. However, if using frozen, ensure it is thawed completely in the refrigerator and patted dry with paper towels before marinating.
If Malvani masala is unavailable, you can use Maharashtrian Goda masala for a different but authentic flavor profile. In a pinch, a good quality garam masala will also work, though the taste will not be the same.
A bitter taste in this curry is almost always due to burning the masala ingredients, especially the onion or coconut, during the roasting stage. It's crucial to roast on a low to medium flame and stir continuously for an even, golden-brown color.
Absolutely. The roasted masala paste (vatan) can be prepared in a larger batch and stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for a month, making weekday cooking much faster.
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