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Black Pomfret Fish Curry

Black Pomfret Fish Curry

Katie Brenner
Locally known as kali paplet hooman, this is a mildly spiced coconut-based curry using minimal oil. 
5 from 147 votes
Total Time 35 mins
Course Main Course
Cuisine Indian
Servings 4


  • 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


  • 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.
Keyword Black Pomfret Recipes, Pomfret Recipes