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.
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Wash black pomfret (halwa fish) pieces well and keep aside.
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.
Heat oil in a pan and sauté finely chopped onion until it turns translucent.
Add the prepared paste and mix well.
Add crushed garlic pods with salt and cook the gravy until oil separates.
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.
Add fish pieces, cover, and cook for 2-3 minutes.
Turn off the flame and garnish with coriander leaves.
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.
Use fresh black pomfret (halwa). Cut into medium pieces so they don’t break while cooking.
Fry masala till oil separates—this removes rawness.
Add pomfret pieces only after curry base has boiled well and raw masala smell is gone.
Rest curry for at least 30 minutes before serving—flavors deepen.
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.
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.
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.
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.
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.
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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