Pomfret curry/mangalorian pomfret gassi

Main Dish
2 servings
25 min
20 min
Very Easy


Number of serving: 2
omfret/Salmon/King fish 1

Red chilly/Lal mirch powder

Coconut milk 1 can

Mustard seeds/Rai 1 tspn

Curry leaves/Kari pata 6-7

Oil 1 tbspn

Salt as per taste

Corainder/Dhania seeds 1 tbspn

Cumin/Jeera 1/2 tbspn

Black Pepper 4-5

Garlic 3-4 cloves

Ginger 1/2 inch

Fenugreek/Methi seeds 1/4 tspn

Curry leaves/Kari pata 5-6

Coriander/Cilantro 1 cup

Green chillies/Hari Mirch 2-3


  • Clean and cut fish into thin peices. Marinate with the spices and let it rest for 1/2 an hour in the fridge.
  • Grind all the ingredients in the spice mix to a fine paste, use lil water as required. Take a hot saucepan with oil, add the mustard and curry leaves.
  • When the mustard spluters add the prepared spice and saute until fragrant. Just when the spice is fried thoroughly and the oil is visible add 1 cup of water and boil.
  • After the first boil add the fish one by one and simmer with the lid on. After 3-4 mins add the coconut milk and stir slowly.
  • Let it cook for another 5-8 mins until the fish is just done. Turn the gas off so you do not overcook the fish.
  • The fish cooks furthur even after the pan is taken out of the gas because of the high temperature of the curry.
  • Enjoy hot with red/par boiled rice for the pur-fect Mangi feel. To enjoy the taste at the fullest cook a day before and consume the other day.


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