Whole Pomfret in Tangy Coconut Curry
By Sid Khullar • Mar 16th, 2009 • Category: Recipes
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I tasted this very delicious tangy, spicy fish curry at a friends place a few days back and wanted to try and re-create some semblance of the same flavor, in a slightly richer format at home. So here’s what happened.
When the fish is done, usually about 10 minutes, gently take the fish out and put on serving platter(s). Check the gravy for salt and seasoning and adjust accordingly, then pour on top of each fish. A little finely chopped coriander sprinkled over the fish won’t hurt.
I think it tasted brilliant. 
- Sid
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Sid Khullar is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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We’ve had very few fishes curries, but the once we’ve had have been really good. Never even heard of pomfret, so this is a interesting, new dish!
that sounds like a yummylicious fish curry! nothin ever go wrong with tamarind juice! usually i like to pan fry the fish before i cook it in the curry mixture
@Duo Dishes: Pomfret is a flat fish, with few thorns, white flesh and delicious, thin skin that doesn’t need scaling. More here: http://en.wikipedia.org/wiki/Pomfret
@Alexis: Thanks. That sounds right, but in this case, I wanted to preserve the skin, which otherwise peels away quite easily. Doesn’t that happen to you too?
Dear Sid!
Greetings!
I’ve always been fascinated by fish in Indian cuisine. Interestingly enough this is one particular aspect of your country’s gastronomy left in mystery apart of “seafood curry”!
Ther is plenty of fish here, and since the Missus loves curry, you gave me a great idea! Thank you so much!
Best regards,
Robert-Gilles
@Robert: Glad you like it!
Your spice mix sounds so flavorful and delicious! I love curries with coconut milk
How I love Pomfret but we can’t get the fresh sort here as you know. In our local restaurant they cover the entire fish with sauce so that you have to search for it. That irritates me enormously, I feel that the sauce should be around the fish with perhaps just a little on the top, so that one can dissect the flesh from the bones.
I want Pomfret for dinner now! ;-(
oops, looks like i’ve done exactly that! I’m surprised though they won’t serve it the way you want.
Btw: nice to have you back.
Thank you!
I do ask them but something must get lost in translation! At least with yours you can see the shape of the fish, I have to scrape the sauce off to see it there is a fish on the plate!
@Toni: That very funnily put… though I’m sure you don’t see it that way when you’re dining there.
Perhaps the chef is fussy and doesn’t take too well to his/her creations being questioned.
Perhaps, but it could also be that the waiter/owner doesn’t quite speak English, he’s very funny though…:-)
The recipe sounds great , any chance of getting measurements for the ingredients? thanks
@Ian: Sure: Assuming 1 Fish below.
Clean your pomfret, pound a little whole black pepper and sea salt together (altogether 1 teaspoon) and sprinkle the mixture over the fish. Leave for a while. In the mean time, finely chop some onions (1) and finely dice some fresh ginger (1 teaspoon). Using a little sesame oil (2 tsp), first crackle some golden mustard seeds (1 tsp), add some curry leaves (4 – 5), then the ginger, some green chilli paste (1/2 tsp) and finally the onions. Saute till the onion is pink/transparent. Add some curry powder (1.5 tsp) to the mixture, mix well and then some thin coconut milk (1 cup), followed by imli (tamarind) water (1/2 cup). Bring to the boil. Add some thick coconut milk (1/2 cup) and tone down the flame to a simmer. Put your fish into the pan, so it is covered by the gravy and leave it in there.
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