Today I want to share with you all another delicacy from Goa i.e. Black Pomfret Curry or Halwa Fish Curry or Kali Paplet Hooman. This curry taste best when had with white steamed rice or boiled rice. Some Goan’s even have this curry with pav/bread.
Recently my blog reader requested this recipe of black pomfret curry. He said that he cannot eat the fried black pomfret as he is does not like fried food. So I am sharing this black pomfret curry especially for my readers who are either on diet or who does not eat fried fish. This curry is delicious and is healthy as it requires minimal oil.
Boiled fish in curry is very good for heart and addition of coconut to this curry makes it healthier. Try other fish curry recipes from my blog. Do leave me a comment and let me know if you like my recipes.
Ingredients: Prep. Time: 30 Min’s, Serves: 4
5-6 pieces of black pomfret
1/2 cup grated coconut (coconut of small size)
1 marble sized ball of tamarind
1 teaspoon turmeric powder
4-5 dry red chilies / byadgi chilies / shepda
5 black peppercorns
1/2 teaspoon coriander seeds
1/2 cup chopped onion
1 teaspoon oil
For marination:
1 tablespoon turmeric powder
1/2 tablespoon chili powder
1 tsp salt
5-6 pieces of black pomfret
1/2 cup grated coconut (coconut of small size)
1 marble sized ball of tamarind
1 teaspoon turmeric powder
4-5 dry red chilies / byadgi chilies / shepda
5 black peppercorns
1/2 teaspoon coriander seeds
1/2 cup chopped onion
1 teaspoon oil
For marination:
1 tablespoon turmeric powder
1/2 tablespoon chili powder
1 tsp salt
Procedure:
1) Marinate the fish:
1) Marinate the fish:
Cut the black pomfret into pieces.
Mix the turmeric powder, chili powder and salt.
If required add 1 tablespoon water and make a paste.
I normally don’t add water as I clean and wash the fish and then I immediately marinate it.
Apply this to the fish and leave it aside for a minimum of 30 minutes.
If you want to marinate for longer time, then keep the marinated fish in refrigerator.2) Make the gravy:Grind, grated coconut, turmeric powder, tamarind, peppercorns, coriander and red chilies.
In an aluminum bowl, add oil and fry the onions till they turn brownish.
Pour the gravy and stir. Add water 1/2 cup.
Add the fish and cook on medium flame for 15 Minutes.
Note: The gravy should neither be too thick nor too thin.
Done! Serve it with rice and fried fish and enjoy the rich and authentic Fish Curry Rice from Goa 🙂
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