Mild Coconut Pomfret Curry
This comforting and mild coconut pomfret curry is a gentle yet flavorful dish, perfect for a soothing meal. Its creamy texture and delicate spices make it an ideal choice for those seeking a light, satisfying curry.
For 2 servings
Pat the cleaned pomfret pieces dry with paper towels. Make 2-3 shallow scores on each side of the fish. Season lightly with 1/4 teaspoon of turmeric powder and a pinch of salt. Set aside.
Prepare your aromatics: finely chop the onion, mince the ginger and garlic, and slit the green chili lengthwise if using.
Heat the coconut oil in a medium pot or deep pan over medium heat. Add the black mustard seeds and allow them to splutter (about 30 seconds). Then, add the curry leaves and sauté for another 15 seconds until fragrant.
Add the chopped onion to the pot and sauté for 5-7 minutes until it turns translucent and softens. Stir in the minced ginger, garlic, and green chili (if using), and cook for another 2 minutes until fragrant.
Sprinkle in the remaining 3/4 teaspoon of turmeric powder and cook for 30 seconds, stirring constantly, to toast the spice.
Pour in the light coconut milk and water. Add 1 teaspoon of salt and stir well. Bring the mixture to a gentle simmer, then reduce the heat to low.
Carefully place the seasoned pomfret pieces into the simmering curry, ensuring they are mostly submerged. Do not stir vigorously to avoid breaking the fish.
Cover the pot and let the curry simmer gently for 10-12 minutes, or until the fish is opaque and cooked through and flakes easily with a fork.
Remove from heat. Squeeze in the fresh lime juice and sprinkle with chopped fresh cilantro.
Serve immediately with steamed rice or your favorite flatbread.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Handle fish gently: Pomfret is delicate. Avoid over-stirring once the fish is in the curry to prevent it from breaking apart.
- 2Don't overcook: Fish cooks quickly. Overcooking will make it dry and tough. Cook just until it's opaque and flakes easily.
- 3Freshness matters: For the best flavor, use fresh pomfret and fresh curry leaves. They make a significant difference.
- 4Adjust consistency: If you prefer a thinner curry, add a little more water or vegetable broth. For a thicker curry, simmer uncovered for a few extra minutes at the end.
Adapt it for your goals.
Protein Swap
Substitute pomfret with other firm white fish like cod, snapper, or even shrimp. Adjust cooking times accordingly.
Vegetable BoostVegetable Boost
Add quick-cooking vegetables like spinach, bell peppers, or green beans during the last 5 minutes of cooking for added nutrition and texture.
Aromatic TwistAromatic Twist
For a slightly different aromatic profile, add a pinch of fenugreek seeds or a few slices of kokum (Garcinia indica) for a tangy depth.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Pomfret is a good source of omega-3 fatty acids, which are essential for brain health, reducing inflammation, and supporting cardiovascular well-being.
Anti-inflammatory Properties
Turmeric, a key spice in this curry, contains curcumin, a powerful antioxidant and anti-inflammatory compound known for its numerous health benefits.
Source of Lean Protein
Fish provides high-quality, lean protein necessary for muscle repair, growth, and overall bodily functions, making it a healthy choice for any meal.
Frequently asked questions
Yes, you can use frozen pomfret. Thaw it completely in the refrigerator overnight or under cold running water, then pat it very dry before seasoning and adding to the curry.
