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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.
Marinate the Fish
Prepare the Coconut Paste (Vatan)
Start the Curry Base
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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.
This maharashtrian recipe takes 45 minutes to prepare and yields 4 servings. At 400.49 calories per serving with 25.51g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Build the Gravy
Cook the Pomfret
Garnish and Serve
This curry base works wonderfully with other firm-fleshed fish like Surmai (Kingfish), Rawas (Indian Salmon), or even large prawns.
For a classic Malvani/Gomantak flavor, add 3-4 lightly crushed Tirphal (Sichuan peppercorns) to the gravy along with the kokum.
For a richer, creamier gravy, you can use coconut milk instead of water in the final step.
Increase the number of green chilies in the paste and add a slit green chili to the gravy while it boils for extra heat.
Pomfret is a great source of omega-3 fatty acids, which are essential for maintaining cardiovascular health, reducing inflammation, and supporting brain function.
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.
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.
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.
One serving of this curry (approximately 1 cup) contains around 380-420 calories, depending on the size of the fish pieces and the amount of oil used. This estimate does not include rice or bhakri.
Traditionally, it is served with steamed white rice (ukda tandul), rice bhakri (tandlachi bhakri), or chapati. A side of Solkadhi (a kokum and coconut milk drink) complements the meal perfectly.
Yes, you can use frozen pomfret. Make sure to thaw it completely in the refrigerator overnight before marinating. Pat the fish dry with paper towels to remove excess moisture for the best texture.
Store any leftover curry in an airtight container in the refrigerator for up to 2 days. The flavors often deepen overnight. Reheat gently on the stovetop over low heat to avoid breaking the fish.