Pomfret Fish Curry
Tender pomfret steaks simmered in a light, fragrant coconut-based gravy. This classic Indian fish curry is mildly spiced and comes together quickly, making it perfect for a wholesome and satisfying lunch.
For 4 servings
Marinate the fish and prepare coconut paste.
- Gently rub the pomfret steaks with 1/2 tsp turmeric powder and 1/2 tsp salt. Set aside for 15 minutes.
- In a small blender, combine the grated coconut with 2-3 tbsp of water.
- Blend to a smooth, fine paste. Set aside.
TIPDon't add too much water while grinding the coconut; you want a thick paste, not a watery one.Temper the spices.
Heat mustard oil in a wide pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter. Add the curry leaves and slit green chili, and sauté for a few seconds until fragrant.
TIPHeating the mustard oil until it's just smoking slightly helps to mellow its pungent flavor.Build the curry base.
- Add the chopped onion to the pan and sauté until it turns soft and translucent, about 3-4 minutes.
- Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
- Stir in the tomato puree and cook for 2-3 minutes until it thickens slightly.
Cook the masala and form the gravy.
- Add the remaining 1/2 tsp turmeric powder, coriander powder, and cumin powder. Mix well and cook for one minute.
- Stir in the prepared coconut paste and cook for 2-3 minutes, stirring continuously, until the masala is fragrant.
- Pour in 1.5 cups of water, add the remaining 1/2 tsp salt and the tamarind paste. Stir well and bring the gravy to a gentle simmer.
Cook the fish.
Gently slide the marinated pomfret steaks into the simmering gravy. Ensure they are submerged. Reduce the heat to low, cover the pan, and let it cook for 5-7 minutes, or until the fish is cooked through and flaky. Avoid stirring too much to prevent the fish from breaking.
TIPTo check if the fish is done, gently poke it with a fork. If it flakes easily, it's ready.Garnish and serve.
Turn off the heat. Garnish the curry with freshly chopped coriander leaves. Let it rest for 5 minutes for the flavors to meld together before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overcook the pomfret, as it can become tough and rubbery. 5-7 minutes is usually sufficient.
- 2Using fresh, grated coconut provides a much better flavor and texture than desiccated or frozen coconut.
- 3Adjust the amount of tamarind paste to your preference for tanginess. You can also use kokum for a similar sour note.
- 4For a richer gravy, you can use thin coconut milk instead of water.
- 5This curry pairs beautifully with steamed rice or light chapatis.
Frequently asked questions
Yes, this version of pomfret fish curry is very healthy. It's rich in lean protein and omega-3 fatty acids from the fish, uses minimal oil, and gets its flavor from natural spices. It's a light, nutritious option.
