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Manglorean-Style Black Pomfret Curry | Halwa Curry

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Ria Pai (@riapai009)
IndianLunchDinnerMain CourseTiffinSeafoodSpicyNon-VegetarianHigh-ProteinProtein-RichProtein-packed

This recipe brings back memories of coastal flavors and traditional cooking. The rich and aromatic curry, paired with hot rice or neerdosa, is a delightful treat for seafood lovers. The blend of spices and coconut creates a comforting dish that is perfect for family meals, Sunday Afternoon or special occasions.

Manglorean-Style Black Pomfret Curry | Halwa Curry recipe
Prep Time
15min
Cook Time
25min
Total Time
40min

Ingredients

4 Servings
(1 serving = 1 portion of curry with fish pieces)

For the curry paste

  • shredded coconut
    shredded coconut
    1cup
  • dry roasted Kashmiri red chilli
    dry roasted Kashmiri red chilli
    3
  • coriander seeds
    coriander seeds
    1tsp
  • turmeric powder
    turmeric powder
    1tsp
  • tamarind piece
    tamarind piece
    1in
  • water
    water
    1/2cup

For the curry

  • oil
    oil
    1tbsp
  • medium-sized onion, finely chopped
    medium-sized onion, finely chopped
    1
  • garlic pods, crushed
    garlic pods, crushed
    8clove
  • salt
    salt
    1tsp
  • water
    water
    1 1/2cups
  • black pomfret (halwa fish) pieces
    black pomfret (halwa fish) pieces
  • coriander leaves for garnish
    coriander leaves for garnish

How to make Manglorean-Style Black Pomfret Curry | Halwa Curry

Prepare the curry paste

  1. Step 1

    Wash black pomfret (halwa fish) pieces well and keep aside.

    Step 1.1: Wash black pomfret (halwa fish) pieces well and keep aside
  2. Step 2

    In a mixie jar, add shredded coconut, dry roasted Kashmiri red chilli, turmeric powder, coriander seeds, tamarind piece, and water. Grind into a fine paste.

    Step 1.1: In a mixie jar, add shredded coconut, dry roasted Kashmiri red chilli, turmeric powder, coriander seeds, tamarind piece, and water
    Step 1.2: In a mixie jar, add shredded coconut, dry roasted Kashmiri red chilli, turmeric powder, coriander seeds, tamarind piece, and water
    Step 1.3: In a mixie jar, add shredded coconut, dry roasted Kashmiri red chilli, turmeric powder, coriander seeds, tamarind piece, and water

Cook the curry

  1. Step 1

    Heat oil in a pan and sauté finely chopped onion until it turns translucent.

    Step 2.1: Heat oil in a pan and sauté finely chopped onion until it turns translucent
    Step 2.2: Heat oil in a pan and sauté finely chopped onion until it turns translucent
  2. Step 2

    Add the prepared paste and mix well.

    Step 2.1: Add the prepared paste and mix well
    Step 2.2: Add the prepared paste and mix well
  3. Step 3

    Add crushed garlic pods with salt and cook the gravy until oil separates.

    Step 2.1: Add crushed garlic pods with salt and cook the gravy until oil separates
    Step 2.2: Add crushed garlic pods with salt and cook the gravy until oil separates
    Step 2.3: Add crushed garlic pods with salt and cook the gravy until oil separates
  4. Step 4

    Add water to the mixie jar and pour it into the pan. Cover and boil the mixture until oil floats above, which will take around 7-8 minutes.

    Step 2.1: Add water to the mixie jar and pour it into the pan
    Step 2.2: Add water to the mixie jar and pour it into the pan
  5. Step 5

    Add fish pieces, cover, and cook for 2-3 minutes.

    Step 2.1: Add fish pieces, cover, and cook for 2-3 minutes
    Step 2.2: Add fish pieces, cover, and cook for 2-3 minutes
    Step 2.3: Add fish pieces, cover, and cook for 2-3 minutes
  6. Step 6

    Turn off the flame and garnish with coriander leaves.

    Step 2.1: Turn off the flame and garnish with coriander leaves
  7. Step 7

    Drizzle a tsp of coconut oil and add a few curry leaves at the end for authentic Mangalorean aroma. Manglorean-style Black Pomfret Curry is ready to serve. Best enjoyed with boiled rice (ukde tandul) or neer dosa.

    Step 2.1: Drizzle a tsp of coconut oil and add a few curry leaves at the end for authentic Mangalorean aroma

Nutrition (per serving)

Calories

128.9kcal (6.44%)

Protein

1.2g (2.36%)

Carbs

5.5g (2.02%)

Sugars

1.3g (2.54%)

Healthy Fat

1.8g

Unhealthy Fat

9.9g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Use fresh black pomfret (halwa). Cut into medium pieces so they don’t break while cooking.

  2. Fry masala till oil separates—this removes rawness.

  3. Add pomfret pieces only after curry base has boiled well and raw masala smell is gone.

  4. Rest curry for at least 30 minutes before serving—flavors deepen.

FAQS

  1. Can I use frozen black pomfret for this recipe?

    Yes, you can use frozen black pomfret, but ensure it is properly thawed and cleaned before cooking.

  2. What can I substitute for tamarind?

    You can use a small amount of lemon juice or vinegar as a substitute for tamarind, but the flavor may vary slightly.

  3. Can I use another type of fish for this curry?

    Yes, you can use other firm fish like kingfish or mackerel, but the cooking time may vary.

  4. How can I make the curry thicker?

    You can reduce the amount of water or cook the curry for a longer time to thicken it.

  5. Is this curry spicy?

    The curry has a mild spice level due to Kashmiri red chillies, but you can adjust the spice level to your preference.

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Ria Pai

(@riapai009)

Welcome to my food blog, where passion for cooking meets a love for exploring flavors. Discover easy-to-follow recipes and culinary inspiration from kitchens near and...

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