Sunday, 29 September 2013

Pomfret Goan Curry

Last time we visited Goa, apart from Sun, Sand and Beach, what fascinated us most is the Goan Fish Curry. It is almost a staple food of Goa, served along with rice, the flavor and smell of coconut milk is just awesome. I tried it many a times at home, the only variation I made is, I saute the fish over high heat for 2 / 3 minutes before putting it into the curry.


  • Medium sized Pomfret Fish - 3
  • Coconut Milk - 1 Cup
  • Tomato Sauce - 2 tbsp
  • Onion Paste - 2 tbsp
  • Green chilli paste - 1 tsp
  • Kashmiri Mirch Powder - 1 tbsp
  • Curry leaves - 8-10 
  • Whole mustard - a pinch
  • Sugar - 1 tsp
  • Salt and Turmeric - as required.

Lightly fry the fishes with a pinch of salt and turmeric and keep aside.

Add some more oil to the pan and add the whole mustard and curry leaves. Now add the onion paste & green chilli paste and fry well. Add the tomato sauce, salt, chilli powder and turmeric and continue stirring with a sprinkle of water , if needed.
Add the coconut milk and mix well with the masalas over very low heat.

Add the fish pieces and cook covered till the fishes are cooked thoroughly.

Sprinkle 1 tsp of sugar and some whole green chilli and serve with plain rice.

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