Pomfret Fish Curry Recipe | Butterfish Curry Recipe


Pomfret fish curry is delicious in taste. Usually pomfret (paplet) fish is preferred for making pomfret fry, but this is another option for a change. The curry tastes different as the pomfret (butterfish) adds its own flavor. This recipe is easy to make. Simple ingredients are used in this recipe, which gives it a very balanced taste.


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


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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 a delicious seafood dish from India. Fresh, tender pieces of paplet  fish get cooked in a curry made with fresh grated coconut and many other spices. You can enjoy this dish with rice or roti. Follow my recipe step-by-step to make this flavorful dish at home.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 people


For marinating

  • 500 g pomfret ( a.k.a. paplet or Indian butterfish)
  • 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 pomfret 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 cumin powder, ¼ tsp turmeric powder, and ½ tsp salt.Mix everything well with the paste. Cook for 2 min.
  • Add 2 cups of 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 everything 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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