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    • Pomfret Mango Curry

    Mark Sharron
    Easy
    45 minutes
    01-Feb
    Pomfret Mango Curry is a classic Indian dish that is sure to tantalize your taste buds. This delicious curry is made with pomfret, mangoes and a variety of spices, resulting in a fragrant and flavorful dish. The combination of the sweet and tangy mangoes, the savoury spices, and the succulent pomfret makes this a dish that is sure to please. Whether you’re looking for a quick and easy weeknight dinner or a special occasion meal, this curry is sure to be a hit.         
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    Ingredients

    • 1 large pomfret, cleaned and cut into pieces
    • 2 large ripe mangoes, peeled and diced
    • 1 teaspoon cumin seeds
    • 1 teaspoon mustard seeds
    • 2 tablespoons coriander powder
    • 1 teaspoon turmeric powder
    • 1 teaspoon red chilli powder
    • 1 teaspoon garam masala
    • 2 tablespoons oil
    • 2 tablespoons freshly grated coconut
    • 1 teaspoon tamarind paste
    • 1 teaspoon jaggery (optional)
    • Salt to taste
    • 1 teaspoon freshly chopped coriander leaves
    • 2 green chillies, slit lengthwise
    • 2 cups water
    • 1 tablespoon freshly chopped mint leaves (optional)

    Method

    • Step-by-Step Method for Pomfret Mango Curry
    • Rinse pomfret pieces under cold running water and pat dry with paper towels
    • Dice ripe mangoes and set aside in a bowl
    • Heat oil in a wide, deep pan over medium heat
    • Add mustard seeds to the oil; allow them to splutter
    • Add cumin seeds to the pan and sauté until fragrant
    • Add green chillies and stir for 30 seconds
    • Add freshly grated coconut to the pan and cook for 1 minute, stirring frequently
    • Add coriander powder, turmeric powder, red chilli powder, and garam masala; sauté for 1 minute
    • Pour in 2 cups of water and mix well to combine the spices
    • Add diced mangoes and simmer for 3–4 minutes until they soften
    • Stir in tamarind paste and jaggery (if using); cook for 2 more minutes
    • Add pomfret pieces gently to the pan, ensuring they are submerged in the curry
    • Cover the pan and cook on medium-low heat for 6–8 minutes, or until fish is opaque and cooked through
    • Season the curry with salt to taste
    • Turn off the heat and let the curry rest for 2 minutes
    • Garnish with freshly chopped coriander leaves and optional mint leaves
    • Plate the curry in shallow bowls so the fish pieces remain whole and visible
    • Serve hot with steamed rice or warm flatbread
    • For extra aroma, add a drizzle of fresh coconut or a dusting of garam masala before serving
    • Offer lime wedges on the side for a fresh finish