A Pomfret Fish Curry that’s spicy, tangy and the best weekend treat
There are days where you feel like sitting by the beach, under a shack and tucking into some delicious seafood. You may not be able to sit at your favourite shack right now. But you can definitely treat yourself to some delicious seafood!
A treat for both the eyes and your appetite, this Mangalorean Pomfret fish curry is the perfect balance of heat and tang. Flavoured with robust spices such as fenugreek seeds, chillies and coriander, and elevated with the sweet & sour tang of Tamarind, this fish curry will be the star of your main course.
The perfect pairing for Mangalore boiled rice, this Pomfret fish curry also goes great with neer dosa, idiyappam or even dosa. The best part? It is effortless to cook! Follow our recipe to try it for yourself.
Things to keep in mind when making Mangalorean Pomfret Fish Curry
1) The type of red chilli matters
While many recipes vaguely call out to use red chillies, for Mangalorean curries, it is very important to check which chillies are required, as the spice level and the colour of the gravy depends on it. Byadagi chillies are used for their bright colour and low level of pungency. Guntur red chillies are used for their spice. You can also use Kashmiri chillies if available.
2) Try to avoid tamarind paste
Soaking a ball of tamarind may seem tedious, but if you want the right flavour profile when it comes to this Pomfret fish curry, you’re going to have to do it. Why? Because, while tamarind paste is easy to squeeze into your curry, it doesn’t provide the right level of sourness required to balance the gravy.
3) Always make sure your fish is fresh
Pomfret is a favourite among seafood lovers due to its distinct flavour. If it isn’t fresh, the taste of your gravy and the meal itself won’t be as enjoyable as you’d like. So, make sure the pomfret you’re buying is fresh.
Trying this dish for the very first time? We’d love to see how it turns out! Post a picture of your creation on social media. Remember to use #MadewithLicious for a chance to get featured on our page!
- 12 dried red chillies 6 byadagi and 6 spicy chillies
- 2 green chillies
- 10-12 cloves of Garlic
- 1 inch of ginger
- ½ tsp black peppercorns
- ½ tsp Cumin jeera
- 2 Medium onions cut into quarters
- ⅛ tsp Fenugreek Seeds methi seeds
- 1½ tsp Coriander Seeds
- 1 inch diameter tamarind ball
For the paste:
- Marinate the fish with salt and turmeric, leave it to rest.
- Dry grind the dried red chillies in a mixer grinder.
- Add the green chillies, onions, garlic, ginger, peppercorns, cumin, fenugreek and coriander seeds to it and grind into a thick, fine paste.
- Take the ball of tamarind and soak it in ¼ cup of water. Extract the pulp after soaking.
- In a pan, add the masala paste, tamarind pulp and salt to taste. Heat on low flame.
- Add 1 cup of water and bring to a boil on medium flame.
- Once it starts to simmer, add another 1 cup of water. Reduce the heat and simmer.
- After 3 to 4 minutes, add the fish to the simmering curry and cook for 7-8 minutes.
- In a separate pan, temper the curry leaves in hot oil and add it to the fish curry.
- Serve with boiled rice, neer dosa or others.