Goan Style Black Pomfret Curry

Goan Style Black Pomfret Curry

I was one of those people who literally hated Black Pomfret. But when I tasted the famous Goan black pomfret curry…

I became a fan of it…So much so that I can eat it every day. 

Yes, it’s really that tasty...

And if you are someone who hasn’t tasted it yet or figuring out if this is a good fit for your guests then let me tell you- Just Go For It...It won’t disappoint you.

And besides its amazing taste, it has a lot of health benefits too...

  • You can eat it as much as you want…

Don’t worry about your diet, as it is very low in fat and calories.

  • It makes your kids smart

It has DHA which helps in brain development

  • It’s healthy for your heart. Feel free to serve it to your grandparents.

It is high in Omega 3 fatty acids that reduce the risk of heart attacks and many more heart-related problems.

Now enough about health. Let’s dive straight into it’s making process.

Here’s How To Make The Famous Black Pomfret Goan Curry In just 3 simple steps. ( even your kids can make it )


  • One big freshly caught black pomfret from minglos
  • 1 medium-sized onion
  • 200gms grated coconut
  • 1 tomato
  • 2-inch ginger
  • 1tsp coriander seeds
  • 1tsp Haldi ( turmeric)
  • 2 tsp peppercorns ( whole pepper)
  • 2-4 dried chilies
  • 5-7 garlic cloves
  • 2 tsp jeera ( cumin seeds)


Note- Before cooking removes the scales of the fish, cut it into pieces, and wash it in running water. 

To make the Black Pomfret Curry we first need to marinate the fish-

Apply almost 2 tsp salt on the fish and keep the fish aside for half an hour) And meanwhile, you can prepare the Masala ( the soul of the dish)

Masala preparation- Take a mixer grinder and grind 4 tbsp chopped onion   ( almost 1 medium-sized ) with  200 gms of freshly grated coconut, 3-4 dries red chilies, 2tsp jeera ( cumin seeds) 2 tsp peppercorns ( whole pepper), 1 chopped tomato, 5 cloves of garlic, 2-inch ginger, 1 tsp coriander seeds, 1 tsp Haldi ( turmeric powder ) salt according to your taste and 10 gms of tamarind.

Add 1/4th cup of water into the grinder to make a fine paste. And now let’s prepare the curry-

Curry preparation- 

Step 1- Take a vessel and roast the masala with oil and few green chilies. After a minute or so, add one and a half cup of water into the vessel  and allow it to boil for 10 minutes on high flames ( make sure you put a lid on the vessel )

Step 2- Now it’s time to add the fish-  lower the flame, and the fish, add the pulp of tamarind ( half a cup mixed with water), and cover the lid again. ( remember not to stir the curry, it could break the fish )

Step 3- After 5-7 minutes of continuous boiling, you will start smelling the pleasant smell, and then comes the hardest part- Waiting. 

Switch off the flames, half-open the lid, and wait for 30 minutes before serving.  Meanwhile, you have to satisfy yourself only with the smell, I know it’s sad :(

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