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A classic Maharashtrian fish curry where tender pomfret is simmered in a fragrant and tangy coconut-based gravy. This coastal delight from the Konkan region is best enjoyed with steamed rice.
For 4 servings
Marinate the Fish
Prepare the Masala Paste
Cook the Curry Base
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A classic Maharashtrian fish curry where tender pomfret is simmered in a fragrant and tangy coconut-based gravy. This coastal delight from the Konkan region is best enjoyed with steamed rice.
This maharashtrian recipe takes 50 minutes to prepare and yields 4 servings. At 444.89 calories per serving with 30.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry and Cook the Fish
Garnish and Serve
Instead of pomfret, you can use other firm-fleshed fish like Kingfish (Surmai), Mackerel (Bangda), or even prawns.
For a more authentic Konkani flavor, replace the tamarind pulp with 5-6 pieces of dried kokum. Add the kokum to the gravy when you add water and let it simmer for a few minutes before adding the fish.
To increase the heat, add 2-3 spicier dried red chilies (like Guntur or Pandi) along with the Kashmiri chilies when grinding the masala.
For a richer, creamier gravy, you can use 1/2 cup of thick coconut milk instead of 1/2 cup of water in the final simmering stage.
Pomfret is a great source of high-quality protein, essential for muscle repair, growth, and overall body function.
The fish provides Omega-3 fatty acids, which are known to reduce inflammation, lower blood pressure, and support cardiovascular health.
Spices like cumin, coriander, and ginger used in the masala are known to aid digestion and boost metabolism.
Fresh coconut contributes medium-chain triglycerides (MCTs), a type of fat that can be a good source of energy.
Yes, it's quite healthy. Pomfret is an excellent source of lean protein and omega-3 fatty acids, which are good for heart and brain health. The use of fresh coconut provides healthy fats, and the spices have anti-inflammatory properties. To make it healthier, use minimal oil.
One serving of Paplet Kalvan contains approximately 380-450 calories, depending on the size of the fish and the amount of coconut and oil used.
Yes, you can use frozen pomfret. Make sure to thaw it completely in the refrigerator before marinating. Fresh fish is always recommended for the best texture and flavor, but properly thawed frozen fish works well too.
It is traditionally served with steamed rice (Bhaat) or rice flour flatbreads (Bhakri). A simple side salad or some fried fish can also accompany the meal.
If it's too tangy, you can add a pinch of sugar or a little coconut milk to balance the flavor. If it's not tangy enough, you can add a bit more tamarind pulp or a squeeze of lemon juice at the end.
Store leftover Paplet Kalvan in an airtight container in the refrigerator for up to 2 days. The flavors often deepen overnight, making it taste even better the next day. Reheat gently on the stovetop, avoiding the microwave which can make the fish rubbery.