October 9, 2018

Goan Black Pomfret Curry Recipe

Name: Goan Black Pomfret Curry Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 people
Ingredients: 1 Medium sized Black Pomfret(halwa) ((remove the scales of the fish thoroughly, cut them the fish into slices and wash it thoroughly. Apply 1.5 tspn salt, mix gently and keep aside for 1/2 hour)); 2 spicy Green Chillies ((slit)); 1 tbspn Oil; 1 small Veg Maggi cube ((optional)); 1 cup Water; 1/2 tspn Sugar ((optional)); 1 medium sized Onion ((roughly diced)); 1 small Tomato ((roughly diced)); 1 small Fresh grated coconut ((approx 200 gms)); 3 large Dried Kashmiri chillies; 1.5 tspn Cumin seeds; 1.5 tspn Pepper corns; 2 tspn Corriander seeds; 6 medium sized Garlic cloves; 2 inch Ginger; 8 gms Tamarind; 1 tspn Turmeric Powder; 1/4 cup Water ((for grinding the masala)); Salt ((if required))

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Goan Black Pomfret Curry Recipe

Black Pomfret locally known as "Halwa" is a big, soft, 1 bone fish which is relished by those who are not big fans of small fish with a lot of bones.

This curry is a traditional Goan Coconut based curry. "Orange" fish curry is a staple food in most Goan homes. This version of fish curry is one of my favorites out of the many fish curry preparations that we Goans make. It is best enjoyed with steamed rice.

Course Main Course

Cuisine Goan

Keyword fish curry, halwa curry

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 4 people

Ingredients

Ingredients for the Curry

1 Medium sized Black Pomfret(halwa) (remove the scales of the fish thoroughly, cut them the fish into slices and wash it thoroughly. Apply 1.5 tspn salt, mix gently and keep aside for 1/2 hour)
2 spicy Green Chillies (slit)
1 tbspn Oil
1 small Veg Maggi cube (optional)
1 cup Water
1/2 tspn Sugar (optional)

Ingredients for the Masala(curry paste)

1 medium sized Onion (roughly diced)
1 small Tomato (roughly diced)
1 small Fresh grated coconut (approx 200 gms)
3 large Dried Kashmiri chillies
1.5 tspn Cumin seeds
1.5 tspn Pepper corns
2 tspn Corriander seeds
6 medium sized Garlic cloves
2 inch Ginger
8 gms Tamarind
1 tspn Turmeric Powder
1/4 cup Water (for grinding the masala)
Salt (if required)

Instructions

Procedure for Making the Masala(curry paste)

In a mixer grinder, add all the ingredients mentioned under the "Masala" section
Note:-
Do not add all the water at once. Add a little first and check if more is required. only then add it
Rotate the grinder until a thick fine paste is formed
Once you have achieved the thick fine paste consistency, the masala is ready. Keep it aside

Method for making the curry

In a Vessel, add all the masala that you've just ground, the green chillies, oil, sugar(if using) and Maggi cube(if using)
Add 1 cup water into the mixer that we used for grinding the masala and shake it well so that all the left over masala is mixed with the water(We don't waste anything, you see....hehehe!!)
Add this water into the vessel, give it a nice stir and cover the vessel with a lid
Now place the vessel on medium high flame and allow it to boil for about 10 minutes
After 10 minutes, add the fish, lower the flame a little bit and cover the vessel
Once you've added the fish DO NOT stir the curry or else there are chances of the fish breaking
Hold the side handles of your vessel and gently spin it twice or thrice.
Check for salt or sugar. If required, add it at this stage. If you like your curry tangier, take some tamarind, add hot water to it and add some tamarind pulp to the curry. But remember NOT to stir the curry. Always use the "spinning" method as mentioned in the step above
Since fish gets cooked quickly, we allow it to cook for just 5-7 minutes after adding it to the curry.
As soon as the curry starts to boil, turn off the flame
Keep the lid of the vessel half open and let the curry rest for at least 30 minutes before serving
Note:-
If you like your curry thick or thin, adjust the quantity of water accordingly
Enjoy this simple yet super delicious Goan Halwa curry with some Hot Steamed Rice 🙂 🙂