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    • Pomfret Coconut Curry

    Pomfret Coconut Curry

    Mark Sharron
    Medium difficulty
    35 minutes
    02-Apr

    Pomfret Coconut Curry is a classic Indian dish that is savoury, spicy, and full of flavour. This curry is made with pomfret, a type of fish, cooked in a flavorful coconut-based sauce with a variety of spices. The dish is easy to prepare and can be served with rice or roti. It is a popular dish in many parts of India and is often served on special occasions and festivals. This dish is a great way to enjoy seafood with a unique and flavorful twist.

     

     

     

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    Ingredients

    • 2-3 whole pomfrets, cleaned and cut into pieces
    • 1 tablespoon oil
    • 1 teaspoon mustard seeds
    • 1 teaspoon cumin seeds
    • 1 teaspoon coriander seeds
    • 3-4 cloves
    • 1 cinnamon stick
    • 2-3 green cardamoms
    • 2-3 dried red chillies
    • 1 teaspoon turmeric powder
    • 1 teaspoon red chilli powder
    • 1 teaspoon garam masala
    • 1/2 cup freshly grated coconut
    • 1/4 cup tamarind paste -Salt to taste
    • 2-3 tablespoons chopped coriander leaves
    • 1/2 cup water

    Method

    • Step-by-step Method for Pomfret Coconut Curry
    • Rinse and pat dry pomfrets, cut into serving pieces, set aside
    • Sprinkle fish pieces lightly with salt, let sit while you prepare base
    • Heat oil in a deep pan over medium heat
    • Add mustard seeds; let them splutter
    • Add cumin seeds, coriander seeds, cloves, cinnamon stick, green cardamoms, dried red chillies
    • Toast spices 1–2 minutes, stirring until aromatic
    • Remove whole spices from pan, cool slightly
    • In a blender, grind toasted spices with freshly grated coconut, turmeric powder, red chilli powder, and about half the water to make a smooth paste
    • Add this coconut-spice paste back to pan, sauté on medium heat 2–3 minutes until fragrant and oil begins to separate
    • Add remaining water and stir well to form curry base
    • Stir in tamarind paste, salt to taste, and garam masala
    • Simmer curry base on low for 5–7 minutes for flavors to meld
    • Gently add pomfret pieces to the simmering curry
    • Spoon sauce over fish; cover and cook on low until fish is just opaque and cooked through, about 7–10 minutes
    • Taste and adjust salt if needed
    • Garnish with chopped coriander leaves before serving
    • Plate fish with plenty of coconut curry sauce
    • Serve hot, ideally with steamed rice or soft flatbread
    • Optional: Top with a few extra fresh coriander leaves and a sprinkle of grated coconut for visual appeal