Goan Pomfret Curry
Goan Pomfret Curry (Paplet Hooman) An authentic Goan fish curry made with white pomfret in a mildly spiced coconut gravy — fresh coconut and spices ground the traditional way for a curry bursting with coastal flavor.
Servings 4 People
Ingredients
- 2 medium white pomfret sliced
- 2 tablespoon onion chopped
- 2 green chilies slit
- 1 tablespoon oil
- ½ teaspoon salt or as per taste
For marinating pomfret:
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon salt
For Goan fish curry paste:
- ½ cup coconut grated
- 4 dry red chilies
- 1 tablespoon coriander seeds
- 5 black pepper corns
- 1 tamarind marble size ball
- 4 teaspoon turmeric powder
Instructions
- Wash the sliced pomfret. Apply red chili powder, turmeric powder, and salt. Set aside for 15–20 minutes.
- In a mixer grinder, add grated coconut, black peppercorns, dry red chilies, tamarind, coriander seeds, and turmeric powder with 1 cup water. Grind to a smooth, thin paste.
- Heat oil in a kadai. Add chopped onion and slit green chilies; sauté until the onion turns brownish.
- Pour the ground gravy into the kadai and stir well. Add ½ cup water if too thick, and simmer.
- Once boiling, add the fish pieces. Cook on medium heat for 4–5 minutes.
- Add salt to taste, stirring gently to keep the fish intact.
- Switch off the heat, cover, and rest for at least 10 minutes before serving.
Video
Notes
Resting the curry for 10 minutes after cooking lets the fish finish cooking gently and improves the flavor.
Stir gently throughout — pomfret pieces break apart easily.
Stir gently throughout — pomfret pieces break apart easily.