Top 10 Black Pomfret Recipes
Food Recipes

Top 10 Black Pomfret Recipes

In the mood for something indulgent but effortless? Try our easy, healthy Black Pomfret Recipes. 

 

These recipes are perfect for weekend brunches as well as dinner parties. The fusion of spices is guaranteed to delight every seafood lover! 

Black Pomfret Fish Curry

Black Pomfret Fish Curry

Shristi Patni
Locally known as kali paplet hooman, this is a mildly spiced coconut-based curry using minimal oil. 
5 from 5 votes
Total Time 35 mins
Course Main Course
Servings 4

Ingredients
  

  • 1 tsp oil
  • 1/2 cup onion chopped
  • 1/2 tsp coriander seeds
  • 5 black peppercorns
  • 4-5 dried red chillies
  • 1 tsp turmeric powder
  • 1 medium-sized tamarind ball
  • 1/2 cup coconut grated
  • 5-6 pieces pieces of black pomfret head, tail and fins removed and cut into pieces 

To Marinate:

  • 1 tsp salt
  • 1/2 tsp chilli powder
  • 1 tsp turmeric powder

Instructions
 

  • Apply salt, red chilli powder and turmeric powder on the fish and allow to marinate for 30 minutes.
  • Use a blender to grind together red chillies, coriander seeds, turmeric powder, peppercorns, tamarind and coconut along with ½ cup of water until smooth.
  • Heat oil in a pan. Fry the onions until they turn brown.
  • Stir in the paste and stir before adding ½ a cup of water.
  • Toss in the fish and cook over medium flame for 12-15 minutes. Serve immediately with rice or rotis.

 

#2. Pan-fried Black Pomfret

This fish dish can be served as a snack for your cocktail parties or for dinner on a lazy evening. 

 

Time required: 25 minutes

Servings: 6

 

Ingredients:

Salt, to taste

3 tbsp vegetable oil

⅓ cup wheat flour

1 tsp vinegar or fresh lime juice

¼ tsp turmeric powder

½ tsp cumin powder

1 tsp red chilli powder

8 black pomfret fillets, washed and cleaned

 

Directions:

  1. Add salt, turmeric, red chilli and cumin powders and lime juice in a small bowl and make a paste. Apply this paste onto the fish fillets and allow to marinate for 15 minutes.
  2. Heat oil in a pan.
  3. Meanwhile, place the flour in a plate and roll each fillet in it until well coated. Slowly slide the fillet in the heated oil and continue to fry over medium heat until thoroughly cooked and crispy. Serve immediately with steamed rice or pulao.

 

#3. Grilled Black Pomfret

This is one of our favourite black pomfret recipes and you’ll soon discover why!

 

Grilled Black Pomfret

 

Time required: 65 minutes

Servings: 4

 

Ingredients:

4 banana leaves

3 stalks of lemongrass, finely chopped

2 tbsp honey

2 tbsp chilli sauce

3 tbsp sweet soy sauce

Pepper and salt, to taste

5 red chillies, mashed

Lime juice

Coriander seeds, heated and ground

5 shallots, mashed

5 cloves of garlic, mashed

2 black pomfret fillets, washed and cleaned

 

Directions:

  1. Rinse the fish fillets with lime juice and keep aside. 
  2. In a small bowl, mix together lemongrass, pepper, coriander, chilli sauce, shallots and garlic. Apply this marinade on the fillets and let them rest for 20 minutes.
  3. Sprinkle salt and immediately wrap the fillets in banana leaves. Place them on hot charcoals and grill until thoroughly cooked. Serve immediately.

 

Also read: 10 Healthy Instant Pot Fish Recipes 

 

#4. Traditional Black Pomfret Recipe (Goan Style)

This recipe will delight all fish lovers alike. 

 

Time required: 50 minutes

Servings:

 

Ingredients:

To prepare the curry:

½ tsp sugar

1 cup of water

1 Maggi magic masala cube

3 tsp oil

2 green chillies, slit lengthwise

1 black pomfret, washed, scales removed and sliced

 

To prepare the curry paste:

Salt

¼ cup of water

1 tsp turmeric powder

8 g tamarind

2-inch piece of ginger

6 cloves of garlic

1 ½ tsp peppercorns

1 ½ tsp cumin seeds

3 dried red chillies

1 coconut, grated

1 tomato, diced

2 tsp coriander seeds

1 onion, diced

 

Directions:

  1. Apply salt on the fish and keep aside for 30 minutes.
  2. Mix all the ingredients in a grinder required to make the curry paste.
  3. In a pan, add the paste, green chillies, oil, sugar and Maggi magic masala cube. Stir in a cup of water and cover. 
  4. Bring to a boil, reduce the heat and let it cook for 10 minutes.
  5. Add the fish and tamarind and continue to cook until it begins to boil again. 
  6. Remove from fire and allow the spices to infuse the fish. Serve after 30 minutes.

 

#5. Mangalorean Black Pomfret Curry

A delicious rich curry that goes well with steaming hot rice. 

 

Time required: 60 minutes

Servings: 6

 

Ingredients:

Salt

2 tbsp oil

½ cup thick coconut milk

2 green chillies, finely chopped

2 big onions, sliced

600 g black pomfret, washed, cleaned and cut

 

To make the masala:

1 small-sized tamarind ball

½ tsp turmeric powder

10 peppercorns

¼ tso mustard seeds

1 tsp cumin seeds

2 tbsp coriander seeds

3-4 spicy red chillies

5-6 Kashmiri red chillies, deseeded

2-3 cloves of garlic

1 medium onion

½ cup coconut, grated

 

Directions:

  1. Apply 2 teaspoons of salt over the fish and let it sit for 30 minutes.
  2. Use a grinder to grind all the ingredients required for the masala into a fine paste. Use water if required.
  3. Heat oil in a pan and fry the sliced onion until they turn brown. Add the masala paste and fry for 3-5 minutes on low flame.
  4. Add 2-3 cups of water and bring to a boil. Reduce the heat, drain the water from the fish and add it to the gravy. Cover and cook for 7-8 minutes over low flame.
  5. Add coconut milk along with green chillies, cover and cook for 2 more minutes. Serve hot with rice. 

 

#6. Tandoori Black Pomfret 

A flavourful dish that’s an absolute delight that can be served at just about any occasion.

 

Tandoori Black Pomfret 

 

Time required: 40 minutes

Servings: 2

 

Ingredients:

6 coriander sprigs

1 tsp ginger garlic paste

1 tsp chaat masala

2 tbsp lemon juice

100 g hung curd

¼ cup fresh cream

½ cup butter

450 g black pomfret, washed and cleaned

½ tsp black pepper

1 tsp dried oregano

1 tsp dried tyhme

½ tsp onion powder

½ tsp garlic powder

1 tsp salt

¼ tsp cayenne pepper powder

1 tsp red chilli powder

 

Directions:

  1. Mix ginger garlic paste, salt and lime juice in a small bowl. Marinate the fish using this and keep aside for 20 minutes.
  2. In another bowl, mix hung curd, cream, pepper, oregano, thyme, onion powder, garlic powder, salt, cayenne and paprika. Rub over each side of the fish.
  3. Preheat the oven to 220°C.
  4. Skewer the pomfret. Cook covered in the tandoor.
  5. Grill the fish for 6-7 minutes on each side until the seasonings began to blacken.
  6. Apply lime juice and melted butter just before taking the fish out of the tandoor. Let it grill for a minute to get a smoky, tangy flavour. 
  7. Once completely cooked, remove and serve garnished with coriander springs and lemon wedges.

 

Also read: Fish Recipes For People Who Don’t Like Fish

 

#7. Deep-fried Black Pomfret with Chilli and Lime Dressing

This dish goes well with grilled vegetables, mashed potatoes and steaming hot jasmine rice

 

Time required: 1 hour 15 minutes

Servings: 2

 

Ingredients:

½ cup coriander leaves

Vegetable oil, for frying

¼ cup lime juice

2 black pomfret, washed, scaled, gutted and gilled

 

For the garlic paste:

3 green chillies

Salt flakes

4 red shallots, chopped

4 cm piece of ginger, peeled

1 stalk of lemongrass, finely chopped

 

For the chilli and lime dressing:

1 red chilli, finely sliced

2 tbsp fish sauce

1 tbsp strained lime juice

 

Directions:

  1. To make the chilli lime dressing, mix all the ingredients and keep aside.
  2. Clean the belly cavity of the pomfret and remove all traces of blood. Score each side of the fish with 2-4 angled cuts through to the bone.
  3. To make the garlic paste, place chillies, salt, garlic, shallots, ginger and lemongrass in a mortar and pound until a coarse paste is obtained. Add lime juice and spread this paste on all the sides of the fish. Cover and let it rest in the refrigerator for an hour.
  4. Heat oil in a wok and deep fry the fish for 2 minutes or until coloured on both sides. 
  5. To serve, place the fish on a bed of coriander sprigs and drizzle the chilli lime dressing and serve with jasmine rice. 

 

#8. Black Pomfret in Green Masala Curry

The secret ingredient coriander makes all the difference in the curry.

 

Time required: 15 minutes

Servings: 2

 

Ingredients:

10-15 peppercorns

2 tsp cumin 

1 tbsp coriander

4-5 fenugreek seeds

4-5 dried kokum seeds

1 small piece of ginger

6-8 cloves of garlic

6-8 green chillies

Half a bunch of coriander leaves

1 tomato, chopped

2 big onions, chopped

2 tbsp coconut

 

For seasoning:

Vinegar

Salt

1 spring onion, chopped

 

Directions:

  1. Grind together all the ingredients except that needed for the seasoning into a smooth paste. 
  2. Heat oil in a pan and add spring onions for a few seconds before adding tomatoes.  
  3. Stir in the paste and fry for 3-4 minutes. Add water, vinegar and salt and bring to a boil. 
  4. Add the fish pieces and continue to cook until done. Serve immediately garnished with coriander leaves.

 

#9. Spicy Black Pomfret

The magical mix of spices will hit you as soon as you take the first bite!

 

Time required: 40 minutes

Servings: 4

 

Ingredients:

Salt

1 – ½ cup of hot water

2-3 tbsp oil

¾ cup thick tamarind juice

½ tsp turmeric powder

2-3 green chillies

1 cup coriander leaves, chopped

1 big onion roasted

2 tsp red chilli powder

1” piece of ginger

12-14 cloves of garlic

1 cup dry coconut, grated

500 g black pomfret, washed, cleaned and cut into pieces

 

Directions:

  1. Roast onion and coconut separately.
  2. Use a grinder to grind green chillies, roasted coconut, coriander leaves, roasted onion, ginger and garlic and into a fine paste. Add water if required.
  3. Heat oil in a pan and add the paste. Stir before adding chilli and turmeric powders, salt and continue to cook until the oil separates.
  4. Stir in the hot water along with tamarind paste and give it a good stir.
  5. Gently add the fish pieces, cover and cook for 3-4 minutes or until the fish is thoroughly cooked. Serve immediately garnished with coriander leaves.

 

Also read: Pomfret Recipes for True Bengalis

 

#10. Semolina Black Pomfret Fish Fry

This crunchy recipe offers more than what meets the eye!

 

Semolina Black Pomfret Fish Fry

 

Time required: 30 minutes

Servings: 4

 

Ingredients:

Salt, to taste

3-4 tbsp coconut oil, for frying

½ cup semolina

3 tbsp Meet Mirsang (recipe given below)

4 black pomfret, washed and cleaned

 

For the Meet Mirsang:

5 tbsp vinegar

¾ tsp salt

¼ tsp turmeric powder

¾ tsp roasted cumin powder

3 tbsp red chilli powder

 

Directions:

  1. Mix together all the ingredients required for Meet Mirsang. 
  2. Apply this mix along with salt on the fish and let it marinate for 10-15 minutes.
  3. Place the semolina in a plate and cover the fish with it. 
  4. Heat oil in a pan. Gently place the fish, shallow fry for 8-10 minutes on each side and serve hot. 

 

Wrap Up

These authentic and healthy black pomfret fish recipes are easy to make and will leave everyone licking their fingers!

Let us know which recipe did you try in the comments section below!

 

P.S: Don’t forget to try our Red Pomfret Recipes.

5 thoughts on “Top 10 Black Pomfret Recipes

  1. 5 stars
    Didn’t know sea foods were so easy to prepare. Can’t wait to try ALL the recipes of this Black Pomfret beauty!

  2. 5 stars
    I have tried black pomfret fish curry and the taste was amazing!!! and all other recipes seems so delectable I will definitely try all the black pomfret recipes:D

  3. 5 stars
    Pomfrets are my favorite kind of fish and I am absolutely in love with these recipes. They are easy to make and very effortless, indeed.

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