Pomfret Fish Curry Recipe – Authentic Goan Tamarind & Coconut Recipe

Last Updated on 2 months by Neha Deshmukh

Pomfret Fish Curry Recipe – Authentic Goan Tamarind & Coconut Recipe

Hey everyone! If you’re anything like me, a good fish curry is pure comfort food. And this Pomfret Fish Curry? It’s a little slice of Goan sunshine in a bowl. I first made this years ago, trying to recreate the flavors from a tiny beach shack in Goa, and honestly, it’s become a family favorite. It’s tangy, a little spicy, and incredibly flavorful – everything a good curry should be! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just any fish curry. It’s a Goan Pomfret Fish Curry, which means it’s got a unique depth of flavor thanks to the tamarind and a beautiful blend of spices. It’s surprisingly easy to make, even if you’re new to Indian cooking. Plus, the combination of the delicate Pomfret and the tangy gravy is just… chef’s kiss. You’ll love how quickly it comes together and how satisfying it is.

Ingredients

Here’s what you’ll need to create this Goan masterpiece:

• 325g Pomfret fish, cut into pieces
• 12-15 Small onion / Pearl onion
• 2.5 tsp Crushed ginger
• 2.5 tsp Crushed garlic
• 0.5 tsp Turmeric powder
• 3 tsp Chilli powder
• 1 Tomato
• Gooseberry size Tamarind
• 1 cup Water (plus extra for soaking tamarind)
• 0.25 tsp Mustard seeds
• A pinch Fenugreek seeds
• Coconut oil
• Curry leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Pomfret: This is the star! Pomfret has a lovely, delicate flavor and firm texture that holds up beautifully in a curry. If you can’t find it, see the FAQs for substitutions.
• Tamarind: Don’t skip this! Tamarind is what gives this curry its signature tangy flavor. I like to use a block of tamarind and soak it in warm water to extract the pulp.
• Coconut Oil: It just tastes like Goa, doesn’t it? Coconut oil adds a subtle sweetness and aroma that complements the spices perfectly.
• Goan Spice Blend: We’re keeping it simple here with turmeric and chilli powder, but feel free to add a pinch of cumin or coriander if you like. Goan cuisine is all about balancing flavors!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat a generous amount of coconut oil in a pan. Once hot, add the mustard seeds and fenugreek seeds. Listen for them to splutter – that’s how you know they’re ready!
2. Add the sliced small onions, crushed ginger, and garlic. Sauté until they turn a beautiful golden brown. This takes a little patience, but it’s worth it for the flavor.
3. Now, mix in the turmeric powder and chilli powder. Fry for 1-2 minutes, stirring constantly, to really release those amazing aromas.
4. Add the soaked tamarind pulp and ½ cup of water. Stir well to combine everything.
5. Slice the tomato and add it to the pan along with salt. Cook until the tomatoes soften and break down, creating a lovely base for the curry.
6. Gently place the fish pieces into the pan, making sure they’re evenly coated with the masala. Be careful not to break them!
7. Pour in 1 cup of water, give the pan a swirl to distribute the masala, and bring it all to a boil.
8. Reduce the heat, cover the pan, and simmer for 12-15 minutes, or until the fish is cooked through and the gravy has thickened.
9. Finally, garnish with fresh curry leaves and let the curry rest for about 10 minutes before serving. This allows the flavors to meld together beautifully.

Expert Tips

• Don’t overcrowd the pan with fish. Cook in batches if necessary to ensure even cooking.
• Taste and adjust the seasoning as you go. Everyone’s spice preference is different!
• A little patience goes a long way when sautéing the onions and spices. Don’t rush this step!

Variations

Want to make this curry your own? Here are a few ideas:

• Spice Level: For a milder curry, reduce the chilli powder to 1 tsp. For a fiery kick, add another tsp or even a pinch of cayenne pepper!
• Festival Adaptations: This curry is a staple during Christmas and Easter in Goan households. My aunt always adds a splash of coconut milk for extra richness during these celebrations.
• Regional Variations: My friend from Mangalore adds a touch of kokum to her fish curry for a similar tangy flavor. In Kerala, they often use kodampuli (pot tamarind) instead of regular tamarind.

Serving Suggestions

This Pomfret Fish Curry is best served hot with a side of fluffy steamed rice. A simple vegetable side dish, like stir-fried beans or spinach, complements it perfectly. And don’t forget a squeeze of lime juice for an extra burst of freshness!

Storage Instructions

Leftovers? Lucky you! This curry keeps well in the refrigerator for up to 2 days. Store it in an airtight container. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

1. What type of fish can I substitute for Pomfret?

If you can’t find Pomfret, you can use other firm white fish like Kingfish (Surmai), Snapper, or even Cod.

2. How do I prepare the tamarind pulp for this recipe?

Soak a gooseberry-sized ball of tamarind in 1 cup of warm water for about 30 minutes. Then, mash it with your hands to extract the pulp, discarding the seeds and fibers.

3. Can I adjust the spice level of this Goan fish curry?

Absolutely! Feel free to adjust the amount of chilli powder to suit your taste.

4. What is the best way to serve this Pomfret curry traditionally?

Traditionally, this curry is served with steamed rice and a side of kismoor (a dry shrimp chutney).

5. How long does this fish curry keep in the refrigerator?

This fish curry will keep in the refrigerator for up to 2 days in an airtight container.