South Indian Pomfret Curry Recipe

Name: South Indian Pomfret Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. pomfret (or salmon, cod, sole; mullet); 2 cans coconut milk; 1 dash turmeric; 1/2 tsp. cumin seeds; 3 md. onions; 1 piece ginger root; 6 green chilies; 4 lg. tomatoes; 1 tsp. vinegar; 3 tbsp. butter; ghee; Salt, to taste; Coriander leaves

Servings: persons

2 lb. pomfret (or salmon, cod, sole
mullet)
2 cans coconut milk
1 dash turmeric
1/2 tsp. cumin seeds
3 md. onions
1 piece ginger root
6 green chilies
4 lg. tomatoes
1 tsp. vinegar
3 tbsp. butter
ghee
Salt, to taste
Coriander leaves

1
Chop onions and tomatoes.
2
Make a paste of the turmeric, cumin, ginger and chilies.
3
Clean and cut the fish into sensible pieces.
4
Heat the butter/ghee.
5
Put in the onions, tomatoes and the spice-paste.
6
Fry for 15 minutes.
7
Add the salt and one can of coconut milk.
8
Cook for five minutes.
9
Put in the fish.
10
Mix well and then put the vinegar and the last can of coconut milk.
11
Bring to boil and remove from heat.
12
Serve with rice.
13
The garnishing is strictly optional and to taste.
14
Garnish with corianderleaves, onion, tomato slices and lemon wedges.

818

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lb. pomfret (or salmon, cod, sole, mullet), 2 cans coconut milk, 1 dash turmeric, and more.

Yes, South Indian Pomfret Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

South Indian Pomfret Curry

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