Pomfret Fish Curry with Coconut

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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  • 1 - Big fresh pomfret or 3 - Fresh Mackerels
  • 1 - Onion, sliced fine and long
  • 2 - Green chillies, sliced lengthwise
  • 1 tbsp - Cooking oil
  • Ingredients for the masala:
  • 1 - Medium-sized coconut (Finely grated)
  • 9 - Red long dry chillies (Kashmiri)
  • 1 - Marble-sized ball of tamarind
  • 1 - Handful of dry coriander seeds
  • 1-inch piece - Ginger
  • 1 - Big flake garlic (2 if small)
  • 1/2 tsp - Turmeric powder
  • 1 pinch - Cumin seeds
  • 1 tsp lime juice

How to Make Pomfret Fish Curry with Coconut

  • Clean and cut the fish. Apply salt and lime juice and keep aside.
  • Grind the ingredients for the masala, finely using as little water as possible.
  • Remove the paste, add some water in the blender, swirl it around, and reserve it.
  • Divide the ground masala in half (this masala is sufficient to make curry for 6) and freeze the other half.
  • In a pan, heat oil, add the onion, and saute till the onion becomes golden brown. Then add the masala paste and mix well.
  • Add some water (along with reserved water) according to the consistency you want.
  • Cook on a low flame. When it boils, add green chillies and the fish.
  • Add salt if required.