Pomfret Goan Curry

Last time we visited Goa, apart from Sun, Sand and Beach, what fascinated us most is the Goan Fish Curry. It is almost a staple food of Goa, served along with rice, the flavor and smell of coconut milk is just awesome. I tried it many a times at home, the only variation I made is, I saute the fish over high heat for 2 / 3 minutes before putting it into the curry.


  • Medium sized Pomfret Fish – 3
  • Coconut Milk – 1 Cup
  • Tomato Sauce – 2 tbsp
  • Onion Paste – 2 tbsp
  • Green chilli paste – 1 tsp
  • Kashmiri Mirch Powder – 1 tbsp
  • Curry leaves – 8-10 
  • Whole mustard – a pinch
  • Sugar – 1 tsp
  • Salt and Turmeric – as required.
Lightly fry the fishes with a pinch of salt and turmeric and keep aside.

Add some more oil to the pan and add the whole mustard and curry leaves. Now add the onion paste & green chilli paste and fry well. Add the tomato sauce, salt, chilli powder and turmeric and continue stirring with a sprinkle of water , if needed.
Add the coconut milk and mix well with the masalas over very low heat.

Add the fish pieces and cook covered till the fishes are cooked thoroughly.

Sprinkle 1 tsp of sugar and some whole green chilli and serve with plain rice.

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