mearl223 On October - 4 - 2011

Green Fish Curry

Put this together this weekend, in a bid to make a unique fish curry with the fresh black pomfret that I’d just bought – something different from my usual Goan red or Kerala white fish curries.. Let’s just say the experiment paid off, BIG time! :)




PrepTime 15mins – Serves 5-6 – CookTime 15mins.



2lbs or 1 large black pomfret cut into 1/2″ slices (or white pomfret, salmon or surmai/kingfish)

2 tomatoes – chopped

5 tbsp oil

1 medium onion – chopped

2-3 sprigs of curry leaves

1.5 tbsp vinegar

salt to taste

For the masala (Spice Paste):

a handful of mint leaves

1 bunch of coriander leaves/ cilantro

1 tbsp coriander seeds

1 small green chili

6 tbsp dessicated coconut

1/4 tsp jeera/ cumin seeds

4 pepper corns

4 cloves garlic


Cooking Instructions:

- Wash the fish, rub the slices with salt & turmeric & set aside for 15mins.

- Grind the ‘masala’ ingredients to a smooth paste with little water.

- Heat the oil & fry the onions to light pink-brown & then add the curry leaves.

- Fry the spice paste in the onions, adding 2-3 tablespoons at a time and cook till the oil separates & the smell of raw spices disappears.

- Add the tomatoes & cook till they’re soft.

- Add enough water to get the gravy to be of the consistency of your liking.

- Bring it to a boil, then wash & add the fish slices.

- Top with the vinegar & salt to taste, stirring very gently.

- Allow to simmer, open, for 7mins (5 if the slices are thin).

- Serve with freshly steamed rice & your choice of a side, perhaps of some fried fish! :)






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