Authentic Goan Black Pomfret Curry Recipe
1 hour 5 minutes
1173 reads
About Authentic Goan Black Pomfret Curry Recipe
Indulge in the rich flavors of coastal India with this authentic Goan Black Pomfret Curry recipe. Known as Halwa in Maharashtra, this delicate fish is cooked to perfection in a vibrant, aromatic sauce. The recipe balances simple ingredients with bold spices, creating a dish that's both comforting and sophisticated.This Black Pomfret Curry recipe showcases the fish's natural sweetness, enhanced by the zesty tang of lemon juice and the warmth of aromatic spices. The fresh grated coconut adds a creamy texture and delightful depth of flavor, making it a perfect choice for a memorable meal.Whether you're a seasoned cook or a culinary novice, this recipe is easily adaptable to your spice preferences and available ingredients. Get ready to transport your tastebuds to the sun-drenched shores of Goa!
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Recipe Time & More
Prep45 minutes
Cook20 minutes
Total1 hour 5 minutes
Ingredients
For the Fish Marinade
- 4 Pomfret about 1 lb total weight. cleaned and cut into serving pieces., halwa, black
- 1 tbsp Lemon Juice freshly squeezed
- 1 tsp Turmeric Powder haldi
- 1 tsp Salt adjust to taste
For the Green Paste
- 1/2 cup Coconut freshly grated
- 1 Tomato medium, finely chopped
- 1/2 tbsp Coriander Seeds
- 1/2 cup Coriander fresh, chopped (dhania)
- 3 Chilies slit lengthwise, green
- 1 inch Ginger finely chopped
- 4 clove Garlic
- 1 tsp Tamarind Paste
- 1 tbsp Kokum Juice thick, or substitute with 1 tbsp water, unsweetened
For the Curry
- 1 medium Onion finely chopped
- 1 stick Cinnamon about 1 inch
- 1 tbsp Oil vegetable or coconut oil
- 1 tbsp Curry Leaves
- 1 cup Water or more, as needed to adjust consistency
Instructions
Marinate the Fish
- Wash the black pomfret thoroughly. In a bowl, combine lemon juice, turmeric powder, and salt. Rub this mixture all over the fish pieces and marinate for at least 30 minutes.
Prepare the Green Paste
- Combine grated coconut, chopped tomato, coriander seeds, chopped coriander leaves, green chilies, ginger, garlic, tamarind paste, and kokum juice in a blender. Blend until a smooth paste forms.
Sauté Aromatics
- Heat oil in a wok or large pan over medium heat. Add the cinnamon stick and sauté for a few seconds until fragrant. Add the chopped onion and cook until translucent.
Cook the Curry
- Add the green paste to the pan and stir well. Add the water and bring to a gentle boil. Cook for 8-9 minutes, stirring occasionally, until the gravy begins to thicken.
Add the Fish
- Gently add the marinated fish pieces to the curry, one at a time. Avoid overcrowding the pan.
Simmer and Finish
- Reduce the heat to low, cover, and simmer for another 5-6 minutes, or until the fish is cooked through and flakes easily with a fork. Do not overcook.
Garnish and Serve
- Remove from heat and garnish with fresh chopped coriander leaves. Serve hot with steamed rice or your favorite accompaniment.
Recipe Notes
Expert Tips for the Best Black Pomfret Curry
- For a richer flavor, use coconut milk instead of water in the curry.
- Adjust the amount of green chilies to control the spiciness level.
- If you don't have fresh grated coconut, you can use desiccated coconut but add a little extra water to compensate for the dryness.
- Don't overcook the fish; it should be tender and flaky.
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Recipe Nutrition
Calories: 17kcalFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 285mg
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4 Comments
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This is so tempting! Thank you.
I’m in love with this recipe already!
This looks fantastic! Appreciate the share.
This looks perfect! Thanks for posting.