Pomfret Fish Recipe- Kerala Style Coconut Milk Fry with Curry Leaves

Last Updated on 4 months by Neha Deshmukh

Pomfret Fish Recipe – Kerala Style Coconut Milk Fry with Curry Leaves

Hey everyone! If you’re anything like me, you absolutely love a good fish curry. And this one? This Kerala-style Pomfret fish fry simmered in creamy coconut milk is seriously special. I first made this when I was trying to recreate a dish my aunt used to make during our summer visits to Kerala, and honestly, it’s become a family favourite ever since. It’s fragrant, flavourful, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any fish curry. It’s a beautiful blend of spicy, tangy, and creamy flavours, all thanks to the Kerala-style coconut milk base and generous use of curry leaves. The Pomfret fish, with its firm, flaky texture, soaks up all the deliciousness. Plus, cooking it in banana leaves adds a subtle, earthy aroma that takes it to another level. It’s a comforting dish that’s perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to make this amazing Kerala fish curry:

• 4 Pomfret fish or any firm fish
• 1.5 tablespoon red chilli powder
• 1 teaspoon turmeric powder
• 0.5 teaspoon black pepper powder
• 1 teaspoon salt
• 1 lemon or lime juice
• 1 tablespoon coconut oil (for marination)
• 3 tablespoon vegetable oil
• 2 sprigs curry leaves
• 4 banana leaf pieces
• 1.5 inch piece ginger (minced)
• 3-4 sprigs curry leaves (for the sauce)
• 1.5 cup thick coconut milk
• 2 teaspoon black pepper powder
• 8 slit green chillies
• 0.5 teaspoon salt
• 4 teaspoon coconut oil (for finishing)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dish:

• Pomfret fish choice: Pomfret is traditional, and its firm flesh holds up beautifully. But feel free to use other firm white fish like snapper, grouper, or even cod.
• Coconut Oil quality: Seriously, good coconut oil makes a difference! Look for a brand with a rich coconut aroma. It adds so much flavour.
• Regional variations in chilli powder: Kashmiri chilli powder will give you a vibrant red colour and milder heat. If you like it spicier, use a hotter variety.
• Banana Leaf use: Banana leaves impart a unique flavour. If you can’t find them, you can skip them, but it won’t be quite the same. You can find them frozen in many Indian/Asian grocery stores.
• Thick Coconut Milk importance: This is key! Thin coconut milk won’t give you that creamy, luscious sauce. If you only have thin, you can simmer it down to reduce it, but thick coconut milk is best.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare the fish. Make shallow gashes on both sides of each fish – this helps the marinade get right in there.
2. Now, let’s make the marinade. In a bowl, mix together the red chilli powder, turmeric powder, black pepper powder, salt, lemon juice, and 1 tablespoon of coconut oil. Mix it all up into a nice paste.
3. Coat each fish thoroughly with the marinade, making sure to get it into those gashes we made earlier. Pop them in the fridge for at least 20-30 minutes. This lets the flavours really meld.
4. Heat 3 tablespoons of vegetable oil in a pan over medium-low heat. Gently shallow fry the marinated fish for about 3 minutes per side, until golden brown and cooked through. Set aside.
5. Line an appa pan (or a shallow frying pan) with the banana leaf pieces. Place the fried fish on the banana leaf. Scatter some curry leaves and minced ginger around the fish.
6. Pour the thick coconut milk around the edges of the pan. Add the black pepper powder, slit green chillies, and salt to the simmering coconut milk.
7. Now, gently poach the fish in the coconut milk sauce for 3-4 minutes on low-medium heat. You want the sauce to simmer and coat the fish beautifully.
8. Finally, drizzle with 4 teaspoons of coconut oil before serving. This adds a lovely sheen and extra flavour.

Expert Tips

• Don’t overcrowd the pan when frying the fish. Fry in batches if needed.
• Keep the heat on medium-low while poaching the fish. You don’t want the coconut milk to split.
• Taste the sauce and adjust the salt and spice levels as needed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based “fish” fillets made from banana blossom or jackfruit. They absorb flavours really well!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check your spice blends to be sure.
• Spice Level Adjustments: My friend, Priya, loves it really spicy, so she adds an extra chilli or two. Feel free to adjust to your preference!
• Festival Adaptations: This dish is often made during Onam and Vishnu festivals in Kerala. Some families add a pinch of asafoetida (hing) to the sauce for a more festive flavour.

Serving Suggestions

This Kerala fish curry is best served hot with appam (lace-edged pancakes), idiyappam (string hoppers), or steamed rice. A side of thoran (stir-fried vegetables) would also be a lovely addition.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

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

You can use any firm white fish like snapper, grouper, or cod.

2. Can I use thin coconut milk instead of thick coconut milk? What adjustments should I make?

You can, but the sauce won’t be as creamy. Simmer the thin coconut milk for 15-20 minutes to reduce it and thicken it slightly.

3. How do I prepare banana leaves for cooking?

Wash the banana leaves and wipe them clean. Briefly pass them over an open flame to make them pliable and prevent them from tearing.

4. What is the best way to adjust the spice level of this dish?

Adjust the amount of red chilli powder and green chillies to your liking. You can also remove the seeds from the green chillies to reduce the heat.

5. Can this fish curry be made ahead of time?

You can marinate the fish and prepare the sauce ahead of time. But it’s best to cook the fish just before serving for the best texture.

6. What is the significance of curry leaves in Kerala cuisine?

Curry leaves are a staple in Kerala cuisine! They add a unique aroma and flavour, and are also believed to have medicinal properties. They’re considered essential for balancing flavours and aiding digestion.

Enjoy! I hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!