Pomfret Fish Curry Recipe | Butterfish Curry Recipe


Ready hot pomfret (indian butterfish) curry served in a white plate by homemakerjob.com

Close up photo of ready hot pomfret (indian butterfish) curry served in a white plate by homemakerjob.com

Pomfret Fish Curry Recipe

Pomfret fish curry is delicious in taste. For Pomfret, its fry is usual choice for many, but this is another option with it for a change. The curry tastes different as pomfret adds its own flavor to the curry. This recipe is easy to make. Simple ingredients are used in this recipe, which gives a very balanced taste to this dish.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 people


For marinating

  • 500 gm pomfret
  • ¼ tsp turmeric powder
  • ½ tsp salt
  • ½ tsp lemon juice

For curry masala

  • 1 cup onion chopped
  • ½ cup tomatoes
  • ½ cup fresh coconut grated
  • 15-16 garlic cloves
  • 1 tbsp ginger chopped
  • 2 green chilies
  • 1 tsp kashmiri red chili powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ¼ tsp turmeric powder
  • ½ tsp salt
  • ½ tsp garam masala
  • 4 tbsp cooking oil


  • Wash and clean the pomfret pieces. Pat them dry and put them on a plate. Now sprinkle ¼ tsp turmeric powder, ½ tsp salt, and ¼ tsp kashmiri red chili powder. Then, squeeze half a lemon on the fish pieces. Mix well and make sure the pieces are well coated with everything. Let them marinate for at least 20 min.
  • Heat 1 tbsp oil in a pan. Once the oil is hot, gently add the marinated fish pieces to the pan. Keep the flame on medium and fry the pieces for 3 min on each side. Keep it aside once cooked.
  • In another pan, heat 2 tbsp oil. Add 1 cup chopped onion and fry for 5 min or till it turns golden brown.
  • Add ½ cup chopped tomatoes, ½ cup grated fresh coconut, 15-16 garlic cloves, 1 tbsp chopped ginger, and 2 green chilies. Saute well for 6-7 min. Let everything cool down.
  • Once cooled down, transfer to a blender jar, add 4 tbsp water, and blend till smooth paste is formed.
  • Heat 2 tbsp oil in a kadai or pan on medium flame. Add the blended paste to the hot oil and sauté well. Cook for 7-8 min.
  • Now add 1 tsp kashmiri red chili powder, 1 tsp coriander powder, and 1 tsp red chili powder. Then ½ tsp cum-in powder, ¼ tsp turmeric powder and ½ tsp salt. Mix everything well with the paste. Cook for 2 min.
  • Add 2 cup water and mix well. Let the curry cook for 2-3 min. Once it starts to boil, add the marinated fish pieces. Add ½ tsp garam masala, mix well and let the fish cook for 3 min.
  • Serve hot pomfret fish curry with chapati, roti, or rice.


  • Adjust the spice level to your liking.
  • Do not break the fish pieces while stirring the curry.
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