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Mangalorean pomfret in coconut gravy Recipe

Mangalorean pomfret in coconut gravy is a popular Indian Side-Dish
Author :
On :
Monday, 21 August, 2017
Category :
Non-Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • 2 - medium sized Pomfret
  • 2 cups - grated Coconut
  • 8 to 10 - Red Chillies (byadgi chillies, preferably)
  • 2 - medium sized onions, finely chopped
  • 1-inch piece - fresh ginger, peeled and grated
  • 2 - green chillies, sliced lengthwise
  • 1 - marble sized Tamarind
  • Salt, to taste
  • 1 tsp - Coconut oil (use vegetable/canola oil, but Coconut oil adds more flavor to your dish)
  • How to Make Mangalorean pomfret in coconut gravy:

    1. Wash the fish thoroughly and cut into half.
    2. Keep aside.
    3. Soak tamarind in water for about 10 -15 minutes, remove the pulp and keep aside.
    4. Make a smooth paste of coconut, red chillies and tamarind in a blender. Keep aside.
    5. In a deep skillet, add the onions, ginger, red paste (made of coconut, red chillies, and tamarind), green chillies and salt with 1 cup of water and cook for 4 to 5 minutes on medium heat.
    6. If you want to get a nice consistency for the gravy, add more water.
    7. Add fish, cover and cook for 5 to 6 minutes on low flame, or until the fish is fully cooked and you get a thick consistency of the gravy.
    8. Add 1 tsp coconut oil and cook for a minute.
    9. Do not stir the gravy once the fish is fully cooked, else the fish will break in pieces.
    10. Serve hot with rice.
    11. Recipe Courtesy:


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