Black Pomfret Curry

4 from 1 vote

Black pomfret is popularly known as Halwa in Maharashtra region. It is used in curries or fried and served. It is delicious fish curry and mainly prepared in Goa, South, Maharashtra region.
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Served AsBrunch, Dinner, Lunch
Servings 8


  • Black Pomfret or Halwa fish pieces – 4-5
  • For Marination – Lemon juice – 1tbsp
  • Turmeric powder – 1/4th tsp
  • Salt 1/4th tsp
  • For green Masala - Fresh grated coconut – ½ cup
  • Tomato – 1 medium finely chopped
  • Coriander seeds – ½ tbsp.
  • Chopped coriander leaves – ½ cup
  • Green chillies slit – 3-4
  • Ginger – ½ “cut into pieces
  • Garlic cloves – 4-5
  • Tamarind paste – 1tsp
  • Kokum water/juice Thick, unsweetened – ½ tbsp.
  • Water – 1/4th cup
  • For Tempering – Onion – 1/4th medium chopped finely
  • Cinnamon - ½” cut into medium pieces
  • Oil– 1tbsp.
  • For Curry - Salt as per taste
  • Water 1cup or as required to adjust the consistency.


  • Wash Black Pomfret or Halwa fish pieces thoroughly, add Lemon juice, turmeric powder and salt. Rub all fish pieces with this mixture from all the sides. Marinate for 30 minutes.
  • Meanwhile prepare a green paste. Blend fresh grated coconut, Tomato, Coriander seeds, Chopped coriander leaves, Green chillies, Ginger, garlic cloves, tamarind paste, kokum water (Thick) together into a fine paste. Keep aside.
  • In a wok, heat oil, add cardamom stick. Sauté for few seconds.
  • add finely chopped onion. Let it cook till translucent.
  • Add green paste, kokum juice/water and stir well. Add water. Cook it for 8-9 minutes till gravy comes to boil.
  • Once the gravy comes to boil, start dropping fish pieces one by one into the curry.
  • Let it cook for another 5-6 minutes.
  • Switch off the flame.
  • Garnish it with chopped coriander leaves. Serve hot with Rice.

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4 from 1 vote

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sujata hande
sujata hande

Masters in ITM, Buyer by profession, love to explore new places and food. Passionate cook, blogger, try to experiment with various cuisines.

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