Goan Black Pomfret Curry | Halwa Fish Curry
Black pomfret curry or halwa fish curry is a type of Goan fish curry made with black pomfret or halwa fish. This is also known as kali paplet hooman. This paplet fish curry is a coconut-based curry and is mildly spiced. This Goan black pomfret curry is made with minimal oil and is very good for people who are on special diet. So, if you cannot eat black pomfret fry, you can make this delicious curry and eat it with rice or with bread.
Servings 4 People
Ingredients
- 5-6 pieces black pomfret
- 1/2 cup coconut grated
- 1 marble sized ball tamarind
- 1 teaspoon turmeric powder
- 4-5 dry red chilies / byadgi chilies / shepda
- 5 black peppercorns
- 1/2 teaspoon coriander seeds
- 1/2 cup onion chopped
- 1 teaspoon oil
For marination:
- 1 tablespoon turmeric powder
- 1/2 tablespoon chili powder
- 1 teaspoon salt
Instructions
Marinate the fish:
- Cut the black pomfret into pieces by removing the head, fins and tail. Cut the fish into pieces.
- Apply turmeric powder, red chili powder and salt to the fish and leave it aside for a minimum of 30 minutes.
Make the gravy:
- Grind grated coconut, turmeric powder, tamarind, peppercorns, coriander seeds and red chilies by adding ½ to 3/4th cup water.
- In a kadai or saucepan, add oil and fry the onions till it turns brownish.
- Pour the gravy and stir. Add water 1/2 cup.
- Add the fish and cook on medium flame for 15 minutes.
Notes
The gravy should neither be too thick nor too thin.