Mangalorean Pomfret Fish Curry with Coconut Milk

Plenty of love and care has gone into preparing this traditional Mangalorean
Pomfret fish curry with coconut milk. This is a signature Coelho style fish
curry that totally pampers my tastebuds. In this basic recipe, the carefully
selected ingredients are blended into a fine paste for that unmistakable smooth
texture, colour and flavour. I cook it the way my mother would, and I am proud
to bring a true taste of Mangalore into your kitchen. Serve hot on a bed of
steamed rice or any variety of Indian breads such as neer dosa or sannas.

Servings: 4 people

Author:

Prep Time
40 minutes

Cook Time
8 minutes

Resting time
20 minutes

Total Time
1 hour, 8 minutes

Course:

Main Course

Cuisine:

Indian Mangalorean

Keywords:

coconut coconut milk fish curry barramundi bream golden pomfret lady fish pomfret snapper

Instructions

1 You may make a pulp of tamarind if you do not want to blend it with other
ingredients. To make the tamarind pulp, soak the ball of tamarind in ¼ cup hot
water for 15 minutes. Squeeze the pulp and add to the blender along with other
ingredients. If there is any fibre or seeds, ensure you do not add this to the
blender.
2 If you are using Kashmiri chillies instead of Kashmiri chilli powder, then soak
the Kashmiri chillies in warm water for 15 minutes to soften them (optional).
3 Scale the fish, remove gills, gut it and clean thoroughly. Cut each fish into 3
or 4 pieces horizontally (depending on the size of your fish). Wash the fish in
3 changes of water. Drain and dry well using a paper towel to remove excess
water. Set aside.
4 Add all the ingredients under “For the masala” to your blender or a similar
appliance and blend to a fine paste with 180mL water along with the tamarind
pulp (if you are making the tamarind pulp). Add more water, if required, during
blending to make blending easier. Pour this ground masala into a medium size
saucepan with a lid, enough to hold the fish and the curry.
5 Wash the blender with 450mL water and add this water to the saucepan. Add salt
and stir well to combine. Season with more salt if required.
6 Place the saucepan on medium heat and bring to the boil. Boil for 3 minutes.
Stir the curry again. Gently add the fish, piece by piece into the curry. Hold
the pan by the handles, lift and rotate gently in a circular motion to
distribute the curry uniformly between pieces of fish. Cook the fish for 2
minutes or until the fish is firm but not overcooked. Remove from heat, pop the
lid on and rest for 5 minutes.
7 Serve immediately with hot steamed rice or any variety of Indian breads. This
fish tastes best if served within 30 minutes of cooking. However, if you have
leftover curry, then please place in a dish in the refrigerator and consume
within the next three days.

Mangalorean Pomfret Fish Curry with Coconut Milk

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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