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This Quick Black Pomfret Gravy, also known as Halwa Tikhla, brings the coastal flavors right to your kitchen. The name "Tikhla" comes from Konkani cuisine.
In Konkani, Tikhla (तिक्ला) generally refers to a spicy, tangy fish curry made without coconut. The dish starts with a tangy tamarind pulp, which is balanced by the heat of red chilli powders. As the gravy simmers, the aroma of sautéed onions fills the air, creating a fragrant base. The marinated...
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Soak the tamarind in hot water and extract the pulp.
Wash the black pomfret pieces well and marinate with salt and turmeric powder.
Heat oil in a pan and sauté the onion until translucent.
Add red chilli powder and Kashmiri red chilli powder, sauté for a few seconds.
Gradually add the tamarind extract, stirring until the oil separates.
Pour in hot water and bring it to a boil.
Gently add the marinated fish pieces without stirring.
Adjust salt if needed and add black pepper powder.
Drizzle coconut oil before switching off the flame, cover the pan and let it rest for a few minutes.
Serve hot with rice and fish fry.
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Use fresh black pomfret for the best taste and firm texture.
Always add the fish only after the gravy comes to a rolling boil.
Do not stir the fish after adding to prevent it from breaking.
A final drizzle of coconut oil enhances the authentic coastal aroma and flavor.
Can I use another type of fish?
Yes, you can substitute with any firm white fish.
What can I serve this with?
Serve it hot with steamed rice and fish fry.
Is there a substitute for tamarind?
You can use lemon juice, but it will alter the taste.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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