Pomfret Fish Curry

Name: Pomfret Fish Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian (Kerala)
Ingredients: 2-3 whole pomfrets (600-700g total), cleaned; 200ml thin coconut milk; 150ml thick coconut milk; 1 medium onion, sliced; 3 tbsp ginger-garlic paste; 2 medium tomatoes, chopped; 4 green chilies, slit; 10-12 curry leaves; 2 tbsp Kashmiri chili powder; 1 tbsp coriander powder; 1/2 tsp turmeric powder; 1/4 tsp black pepper powder; 2 tbsp kudampuli water; 4 tbsp coconut oil; Salt to taste

🍗 Non-veg🌾 Gluten-free📊 Medium

Traditional 47. Pomfret Fish Curry recipe

⏱️10 minPrep

🔥20 minCook

🕒30 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Pomfret Fish Curry

Season fish (5 mins): Make 3 diagonal slits on each side of pomfret. Rub with 1/2 tbsp ginger-garlic paste, 1/2 tsp turmeric, and salt. Let sit for 5 minutes.
Brown onions (3 mins, medium-high heat): Heat coconut oil, add sliced onions. Fry for 2-3 minutes until softened.
Build spice base (3 mins, medium heat): Add remaining ginger-garlic paste and cook for 1 minute. Add Kashmiri chili powder, coriander powder, black pepper powder. Stir for 2 minutes; oil separates.
Add tomatoes (3 mins, medium heat): Add chopped tomatoes, cover and cook for 2-3 minutes until broken down.
Add kudampuli (1 min, medium heat): Pour kudampuli water and simmer for 1 minute.
Add thin coconut milk (1 min, medium heat): Pour thin coconut milk, bring to gentle simmer.
Finish (2 mins, low heat): Pour thick coconut milk slowly, stirring gently. Simmer for final 2 minutes. Gravy should be creamy and coat fish evenly.

📖 Cultural notes

Pomfret Curry showcases Kerala's reverence for this premium flatfish, where delicate white meat absorbs coconut and spice flavors while maintaining its prized texture and subtle sweetness. ---

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