Mangalorean pomfret in coconut gravy

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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

  • Wash the fish thoroughly and cut into half.
  • Keep aside.
  • Soak tamarind in water for about 10 -15 minutes, remove the pulp and keep aside.
  • Make a smooth paste of coconut, red chillies and tamarind in a blender. Keep aside.
  • 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.
  • If you want to get a nice consistency for the gravy, add more water.
  • 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.
  • Add 1 tsp coconut oil and cook for a minute.
  • Do not stir the gravy once the fish is fully cooked, else the fish will break in pieces.
  • Serve hot with rice.
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