Paplet che Kalvan
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.
For 4 servings
7 steps. 25 minutes total.
- 1
Step 1
- a.Marinate the Fish
- b.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.
- c.Ensure all pieces are evenly covered.
- d.Set aside to marinate for at least 15-20 minutes.
- 2
Step 2
- a.Prepare the Coconut Paste (Vatan)
- b.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.
- c.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
Step 3
- a.Start the Curry Base
- b.Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
- c.Add the remaining finely chopped onion and sauté for 8-10 minutes, stirring occasionally, until it turns soft and golden brown.
- 4
Step 4
- a.Cook the Masala
- b.Add the ground coconut paste to the pan.
- c.Sauté on low-medium heat for 8-10 minutes, stirring frequently to prevent sticking.
- d.Cook until the raw smell disappears, the paste darkens slightly, and you see oil separating from the sides.
- 5
Step 5
- a.Build the Gravy
- b.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.
- c.Pour in 2 cups of warm water, add the kokum pieces, and the remaining 1 tsp of salt. Stir well to combine.
- d.Bring the gravy to a gentle boil.
- 6
Step 6
- a.Cook the Pomfret
- b.Once the gravy is boiling, carefully slide the marinated fish pieces into the pan, ensuring they are submerged.
- c.Reduce the heat to low, cover the pan, and let it simmer gently for 8-10 minutes. Do not overcook.
- d.Avoid stirring vigorously; gently swirl the pan if needed to prevent the fish from breaking.
- 7
Step 7
- a.Garnish and Serve
- b.Turn off the heat. Check for seasoning and adjust salt if necessary.
- c.Garnish with the remaining chopped coriander leaves.
- d.Let the curry rest, covered, for 10 minutes to allow the flavors to meld.
- e.Serve hot with steamed rice or bhakri (rice flour flatbread).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh, high-quality pomfret.
- 2Do not overcook the fish. It's done when the flesh is opaque and flakes easily with a fork.
- 3If you don't have kokum, you can use 1 tablespoon of tamarind paste diluted in a little water.
- 4Roasting the onion and coconut lightly before grinding can add a deeper, nuttier flavor to the curry.
- 5This curry tastes even better the next day as the flavors have more time to infuse.
Adapt it for your goals.
Different Fish
This curry base works wonderfully with other firm-fleshed fish like Surmai (Kingfish), Rawas (Indian Salmon), or even large prawns.
Add TirphalAdd Tirphal
For a classic Malvani/Gomantak flavor, add 3-4 lightly crushed Tirphal (Sichuan peppercorns) to the gravy along with the kokum.
Richer GravyRicher Gravy
For a richer, creamier gravy, you can use coconut milk instead of water in the final step.
Spicier VersionSpicier Version
Increase the number of green chilies in the paste and add a slit green chili to the gravy while it boils for extra heat.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Pomfret is a great source of omega-3 fatty acids, which are essential for maintaining cardiovascular health, reducing inflammation, and supporting brain function.
Boosts Immunity
The curry is rich in spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties that help strengthen the immune system.
Provides Healthy Fats
Fresh coconut is a source of medium-chain triglycerides (MCTs), a type of fat that is easily digested and can provide a quick source of energy.
Frequently asked questions
Yes, in moderation. Pomfret is an excellent source of lean protein and omega-3 fatty acids, which are great for heart and brain health. The coconut provides healthy fats, but it is calorie-dense, so portion control is key. The spices used have anti-inflammatory properties.