Looking for delicious Pomfret recipes? Here you will find some of my favorite ways to cook Pomfret, including traditional Goan Pomfret Curry, Pomfret Rava Fry, Masala Fried Pomfret, Stuffed Pomfret, Black Pomfret Curry and Rava Fried Black Pomfret.

Pomfret is a popular fish in India and is especially loved along the western coast. In Goa, we prepare Pomfret in several ways – it can be cooked in a coconut-based curry, marinated and shallow fried, coated with rava (semolina), or stuffed with a flavorful green masala.

Both white or silver Pomfret and black Pomfret can be used to make delicious Indian fish recipes.

If you have brought home fresh Pomfret and are wondering what to make with it, this collection will help you choose the perfect recipe.

What is Pomfret?

Pomfret is a fish widely used in Indian and Asian cooking. It has a relatively flat body and is commonly sold whole or cut into pieces, depending on how it will be cooked.

In Indian coastal cuisine, Pomfret is especially popular for frying and curries.

For frying, the whole cleaned fish can be scored with a few slits, so the marinade penetrates the flesh. For curries, larger Pomfret can be cut into pieces and simmered gently in the curry gravy.

On Raksha’s Kitchen, you will find recipes using both white Pomfret and black Pomfret.

What is Pomfret called in India?

Pomfret is known by different regional names in India.

In Goa, you may hear Pomfret referred to as paplet or paalet. White or silver Pomfret is commonly used for frying, stuffing and curry.

Black Pomfret is also known as halwa fish or kali paplet in parts of India.

If you’re buying fish outside India, look for names such as white Pomfret, silver Pomfret or black Pomfret depending on the variety available.

White Pomfret vs Black Pomfret

White Pomfret and black Pomfret can both be used in Indian cooking, but they are different fish.

White or Silver Pomfret

White Pomfret, sometimes called silver Pomfret, has a light-colored silvery body.

I use white Pomfret in several recipes on Raksha’s Kitchen, including Goan Pomfret Curry, Rava Fried Pomfret, Pomfret Masala Fry and Stuffed Pomfret.

Whole Pomfret is especially good for frying because the marinade can be applied inside slits made on both sides of the fish.

Black Pomfret

Black Pomfret has a darker body and is also known as halwa fish or kali paplet.

It can be fried or cooked in curry.

On Raksha’s Kitchen, you can try it as Rava Fried Black Pomfret or make a traditional Goan Black Pomfret Curry with coconut and spices.

What does Pomfret taste like?

Pomfret has a mild fish flavor and works particularly well with Indian spices.

Because its flavor is not overpowering, it pairs well with ingredients frequently used in Goan cooking, including red chilies, turmeric, tamarind, coriander, coconut and other spices.

When fried, the outside can become beautifully crisp while the fish remains tender inside.

In curry, Pomfret absorbs the flavors of the coconut and spices while cooking.

How to choose Pomfret for cooking

For the best results, choose fresh fish from a trusted fishmonger or seafood store.

The fish should look fresh and firm rather than dry.

Tell your fishmonger how you plan to cook the Pomfret. If you’re making whole fried or stuffed Pomfret, ask for it to be cleaned while keeping the body whole.

If you’re making Pomfret curry, you can have a larger fish cleaned and cut into suitable pieces.

How to clean Pomfret

If your fishmonger has already cleaned the Pomfret, wash it well before marinating.

Remove the scales, fins and unwanted internal parts if they have not already been removed.

For whole fried Pomfret, make two or three shallow slits on both sides of the fish. This helps the marinade reach inside the fish.

For stuffed Pomfret, the fish needs to be cut appropriately so the prepared masala can be filled inside.

For curry, Pomfret can be cut into pieces before marinating.

Always handle fish hygienically and clean the work surface and utensils properly after preparing raw seafood.

How to marinate Pomfret

A simple Indian fish marinade can be made with:

• Turmeric powder
• Red chili powder
• Salt

Depending on the recipe, I also use ingredients such as tamarind paste, garlic or other spices.

Apply the marinade over the fish and inside the slits so that it is evenly coated.

For my Pomfret Rava Fry, for example, I marinate the fish with turmeric, red chili powder, tamarind paste, crushed garlic and salt before coating it with semolina and shallow frying.

Always follow the individual recipe because the marinade differs depending on whether you are making curry, rava fry, masala fry or stuffed Pomfret.

6 Best Pomfret Recipes

Here are six different ways to cook Pomfret from Raksha’s Kitchen.

1. Goan Pomfret Curry

Goan Pomfret Curry is a traditional Goan fish curry prepared with white Pomfret.

Fresh coconut is ground with dry red chilies, coriander seeds, black peppercorns, tamarind and turmeric to make the flavorful curry base.

The Pomfret is marinated before being gently cooked in the coconut gravy with onion and green chilies.

In Goa, Pomfret is known as paplet and fish curry is called hooman, so this dish is also known as Paplet Hooman.

This is the recipe to choose when you want a comforting Goan fish curry to serve with hot steamed rice.

Best for: Traditional Goan lunch
Cooking method: Curry
Fish: White Pomfret

Get the Goan Pomfret Curry Recipe

2. Pomfret Rava Fry

Pomfret Rava Fry is one of my favorite ways to prepare whole white Pomfret.

The cleaned fish is marinated with turmeric powder, red chili powder, tamarind paste, crushed garlic and salt.

After marination, the Pomfret is coated with seasoned rava or semolina and shallow fried slowly until cooked.

Cooking the fish over low heat helps prevent the semolina coating from burning while allowing the fish to cook properly.

This is a classic Goan-style fish preparation and tastes delicious served hot alongside fish curry and steamed rice.

Best for: Crispy Goan fish fry
Cooking method: Shallow fried
Fish: White/Silver Pomfret

Get the Pomfret Rava Fry Recipe

3. Pomfret Masala Fry

If you prefer a spicy fish fry without the semolina coating used in the previous recipe, try my Pomfret Masala Fry.

Whole white Pomfret is marinated with a flavorful paste made using ginger, garlic, red chili powder, turmeric, coriander powder and cumin powder.

The marinated fish is then coated with seasoned rice flour and shallow fried on a tava or frying pan.

Curry leaves are added while frying for additional flavor.

This easy Indian Pomfret recipe can be served as an appetizer or as a side dish with an Indian meal.

Best for: Spicy tava-fried fish
Cooking method: Shallow fried/tava fry
Fish: White/Silver Pomfret

Get the Pomfret Masala Fry Recipe

4. Stuffed Pomfret with Green Masala

My Stuffed Pomfret is a delicious Goan preparation where whole white Pomfret is filled with a freshly prepared green masala.

The stuffing is made with coriander leaves, green chilies, coconut, garlic, ginger, tamarind, coriander seeds, black pepper, cumin and onion.

After stuffing, the fish is coated with a combination of rava and rice flour and shallow fried.

The result is a flavorful whole fish with spicy green masala inside and a crisp coating outside.

Serve it hot as an appetizer or as part of a Goan meal.

Best for: Special lunch or dinner
Cooking method: Stuffed and shallow fried
Fish: White Pomfret

Get the Stuffed Pomfret Recipe

5. Rava Fried Black Pomfret

White Pomfret isn’t the only variety that tastes delicious when fried.

Try my Rava Fried Black Pomfret if you have fresh black Pomfret.

The fish is marinated with turmeric, red chili powder and salt before being coated with a mixture of rava and rice flour.

It is then shallow fried over low heat until properly cooked.

This is a simple Goan fish fry that lets you enjoy black Pomfret without needing an elaborate masala.

Best for: Easy fish fry
Cooking method: Rava coated and shallow fried
Fish: Black Pomfret

Get the Rava Fried Black Pomfret Recipe

6. Goan Black Pomfret Curry

Another delicious way to cook black Pomfret is my Goan Black Pomfret Curry.

Black Pomfret is also known as halwa fish or kali paplet, and this traditional curry is also known as Kali Paplet Hooman.

The curry is prepared with fresh coconut, tamarind, dry red chilies, black peppercorns, coriander seeds, turmeric and onion.

The marinated pieces of black Pomfret are gently cooked in the freshly prepared coconut gravy.

Serve this mildly spiced Goan fish curry with steamed rice for a comforting coastal meal.

Best for: Goan fish curry and rice
Cooking method: Curry
Fish: Black Pomfret/Halwa fish

Get the Goan Black Pomfret Curry Recipe

Which Pomfret recipe should you try?

If this is your first time cooking Pomfret, choose the recipe based on how you like your fish.

For a traditional Goan curry, make Goan Pomfret Curry.

For crispy fried fish, try Pomfret Rava Fry.

For a spicier tava fry, choose Pomfret Masala Fry.

For something special, make the Stuffed Pomfret with Green Masala.

If you have black Pomfret or halwa fish, choose between Rava Fried Black Pomfret and Goan Black Pomfret Curry.

Pomfret Rava Fry vs Pomfret Masala Fry

Both recipes are shallow-fried Pomfret, but the preparation is different.

Pomfret Rava Fry uses a semolina coating. The fish is marinated with spices, tamarind and garlic before being coated with seasoned rava. This produces the characteristic Goan rava-fried texture.

Pomfret Masala Fry uses a more elaborate spice marinade containing ginger, garlic, red chili, turmeric, coriander and cumin. The fish is coated with rice flour rather than semolina before shallow frying.

Choose Rava Fry when you want a crispy Goan-style coating and Masala Fry when you want a more intensely spiced fish fry.

What to serve with Pomfret

In Goa, fried fish is commonly served as part of a complete meal rather than eaten alone.

One of my favorite combinations is:

Steamed rice + Goan fish curry + fried Pomfret + vegetable side dish + kismoor + sol kadhi

Pomfret curry itself is best served with hot steamed rice.

Fried Pomfret can also be served as an appetizer with onion slices and lemon wedges.

Tips for frying Pomfret

For delicious Pomfret fry, keep these tips in mind:

• Use fresh fish whenever possible.
• Make slits in whole Pomfret so the marinade can penetrate the fish.
• Apply the marinade evenly, including inside the slits.
• Allow enough time for the fish to marinate.
• When using rava, coat both sides evenly.
• Shallow fry over low to medium-low heat rather than very high heat.
• Turn the whole fish carefully so it doesn’t break.
• Serve fried Pomfret hot.

Can I use frozen Pomfret?

Yes. Frozen Pomfret can be used when fresh fish isn’t available.

Thaw the fish safely in the refrigerator before using it.

Once thawed, pat away excess moisture before applying the marinade. This is particularly important when making fried Pomfret because excess moisture can interfere with the coating.

Can Pomfret be cooked whole?

Yes.

Whole Pomfret works particularly well for Rava Fry, Masala Fry and Stuffed Pomfret.

Make shallow slits on the fish before marinating it so the flavors penetrate more evenly.

For curry, larger Pomfret can be cut into pieces.

Can I make Pomfret without frying it?

Yes.

If you don’t want fried Pomfret, make one of the curry recipes in this collection.

Both Goan White Pomfret Curry and Goan Black Pomfret Curry cook the fish directly in a coconut-based gravy.

Frequently Asked Questions

What is Pomfret called in Goa?

Pomfret is commonly known as paplet or paalet in Goa.

What is black Pomfret called in India?

Black Pomfret is also known as halwa fish or kali paplet.

What is the best way to cook Pomfret?

Pomfret can be cooked in several ways. In Goan cooking, some of the most popular methods are rava frying, masala frying, stuffing the whole fish with masala, and cooking it in coconut-based fish curry.

Which Pomfret is best for frying?

White or silver Pomfret works very well for whole-fish preparations such as Rava Fry, Masala Fry and Stuffed Pomfret. Black Pomfret can also be coated with rava and shallow fried.

Can you make curry with Pomfret?

Yes. Pomfret works beautifully in coconut-based Indian fish curries. Try Goan White Pomfret Curry or Goan Black Pomfret Curry from this collection.

Is Pomfret the same as Paplet?

Paplet is a name commonly used for Pomfret in western India. In Goa, you may also hear the name paalet.

Is Halwa fish the same as black Pomfret?

Black Pomfret is commonly referred to as halwa fish in India.

How long should Pomfret be marinated?

It depends on the recipe. The Pomfret recipes on Raksha’s Kitchen generally use approximately 15 to 30 minutes or longer depending on the preparation. Follow the specific recipe you are making.

More Goan Fish Recipes

If you love these Pomfret recipes, explore more traditional fish and seafood recipes on Raksha’s Kitchen. Try my Mackerel Recipes for Goan mackerel curries, fried mackerel and stuffed fish, or make this flavorful King Fish Cafreal. You can also try Goan Sardine Curry, Goan Anchovy Curry, Goan Prawns Curry and Goan Crab Curry. These recipes showcase different ways seafood is prepared in traditional Goan home cooking, from spicy coconut-based curries to fried fish and flavorful masalas.

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