Mangalorean pomfret in coconut gravy

Mangalorean pomfret in coconut gravy is a popular Indian Side Dish
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Side Dish
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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)


  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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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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