The Indian coastal regions are immensely known for the delectable seafood dishes. One of these is the Silver Pomfret fish curry (paplet curry) from Maharashtra. The key to achieving a perfect curry involves two simple steps – marinating the pomfret fish and dropping them in the simmering curry. You can make this dish at home within 35 minutes. Check out the recipe below.
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How to Make Maharashtrian-style Pomfret Fish Curry in 35 Minutes
Ingredients
- 2 whole pomfrets without head small
- 1 tomato purée
- 1 sprig of curry leaves
- 2 tbsp oil
- salt as needed
- 1 tsp Green Chilli minced
- ¼ tsp minced ginger
- ½ tsp minced garlic cloves
- ½ tsp ½garam masala
- 1 tsp red chilli powder
- ¼ tsp turmeric powder
- water as needed
- 2 tbsp coconut milk
- 1 tbsp Coriander leaves chopped
Instructions
- Mix turmeric, red chilli powder, garam masala, green chilli, salt, garlic and ginger to make a thick paste. Thoroughly wash the pomfret, pat dry and make slits on it. Stuff the paste into the slits and coat the pomfret completely. Set aside for 20-30 minutes.
- In a pan, heat oil, add the curry leaves and tomato puree. Sauté well and cook the puree until the oil slightly separates from the sides. Add a little water and gently place the marinated fish in the curry, cover and cook for about 5-7 minutes on low flame. Flip the fish occasionally. Now, add the coconut milk and simmer for another 2-3 minutes.
- Sprinkle some coriander leaves and serve hot with plain rice.
Recipe Notes
Recipe Tip Always add pomfret at the end to avoid the fish from overcooking and disintegrating. Share your version of this recipe We love to try the variations of Pomfret fish curry, then be it Maharashtrian style or Keralan-style. Do let us your favourite with the version of the recipe with us. Frequently Asked Questions Can I marinate the fish overnight? Yes. You can marinate the fish overnight for the best flavours. You can also rest the curry for about 3-4 hours or overnight so that the flavours mature. How to check if the fish is cooked? Use a toothpick or fork to break a small piece of the fish. If the fish is opaque and breaks off easily, it is done.