Pomfret Curry(Goan Fish Curry)

Submitted by jyoti kamat - c... on Wed, 04/18/2012 - 06:07
Recipe Description: 

Papletache human - paplet stands for pomfret in konkani and human(pronounced as hoo-mann) stands for curry.Rice and fish being the staple food of Goa..fish curry-rice is the most favourite (naturally) :-) The basic coconut-gravy is almost the same for any kind of fish with slight variations.So if you have never tasted this spicy and tangy goan fish curry plz go for it :)


onion(1 medium)
dry red chilly(4-5)
freshly grated coconut(1/2 cup)
turmeric powder
coriander seeds
fenugreek seeds(methi)
red chilly powder


The pomfret is cut into small pieces and used in this curry.
Wash the pomfret pieces and marinate with salt,turmeric powder and red chilly powder for atleast an hour.
Grind the following ingredients to a fine paste -
coconut,red chillies,turmeric powder(1/2 tspn),tamarind(small ball),coriander seeds(1/2 tspn),peppercorns(1/2 tspn).
Incase tamarind is not available tomato can be used as a substitute.
Heat oil in a non-stick pan.
Add the methi seeds(1/2 tspn) and finely chopped onion to it.
Once the onions sautes add the above paste.
Put in the marinated fish and salt as per taste.
Cook for about 5-6 minutes as pomfret cooks fast.
Serve hot fish curry with steamed rice :-)

Lunch or Dinner
Main Dish
Diet Type: 
Preparation time: 
Cook time: 
Your rating: None



Submitted by pj_automata on Fri, 04/20/2012 - 09:37.

Thanks for the clarification. I'll try it out soon.

Looks delicious

Submitted by pj_automata on Thu, 04/19/2012 - 11:21.

I love coconut based fish curries and can't wait to try this out.

Had one question about this preparation - do the red chillies, corriander seeds, and peppercorns need to be fried in a little bit of oil, before grinding? I do this for recipes like Ambat. Or is cooking after grinding to a paste sufficient to remove the "raw" taste?

thanx pj ! no,there is no

Submitted by jyoti kamat - c... on Fri, 04/20/2012 - 01:48.

thanx pj ! no,there is no need to fry in oil..cooking after grindng is sufficient.You can find more konkani recipes on my blog too ie: foodie-junction.blogspot.com

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