Wednesday, December 23, 2020



Before I got married, we were strict vegetarians in my parents' house. Over the years, I began to eat non-vegetarian food once in a while and began to cook it too. Later, this dropped and we used to eat out more often than I cooked at home.  

Due to the Covid we haven't been going out so I decided a few days ago to make Goan Fish Curry. This is because we love prawns and other seafood and have fond memories of annual trips to Goa! I was delighted to get cleaned and ready to cook Black Pomfret delivered at home by Big Basket. In Goa, pomfret is known as Paplet. 

Apart from tasting delicious, Black Pomfrets have many health benefits as well. They are high in fatty acids besides having lots of Vitamin B 12 which is good for the nervous system.

This Goan Fish Curry was delicious and we enjoyed it for lunch with hot steamed rice. I have adapted this recipe from the video by Chef Varun Inamdar of Get Curried.

Fresh Fish from Big Basket! 

Happy to see My Story in Facebook Page for "Cooking With Shobana" for this - Goan Fish Curry In The Making - was well liked. I am sure you will like the dish too ! 


  • Black Pomfret, 500 gms, or about 7-8 slices 
  • Green Chillies, slit, 2, for the final touch! 
  • Water, 2 cups
  • Salt, to taste
To Be Ground To A Smooth Paste: 
  • Fresh Coconut Gratings, 1/2 cup
  • Byadgi Red Chillies,  5
  • Tamarind Paste, 1 tbsp
  • Green Chillies, 2 
  • Ginger, 1 " piece, 
  • Garlic Cloves, large-sized, 3
  • Medium-sized Onion, 1/2
  • Turmeric Powder, 1/4 tsp
  • Cumin Seeds, 1/4 tsp
  • Black Peppercorns, 1/4 tsp
  • Coriander Seeds, 1 tsp 


Wash, peel and roughly chop the ginger 
Roughly chop 2 green chillies 
Slice the onion

Wash the fish slices 3-4 times in water
Apply turmeric powder and salt to the fish slices and keep aside to marinate for about 15 minutes 

Dry roast the Byadgi red chillies, cumin seeds, black peppercorns and coriander seeds in a kadhai for a couple of minutes and then allow this to cool 

In a mixer jar, grind together the fresh coconut gratings and the dry roasted ingredients, along with tamarind paste, green chillies, ginger, garlic, sliced onion and turmeric powder initially in a pulse mode till the ingredients get crushed. Then grind the ingredients once more, adding the required amount of water to a smooth paste

Heat a thick bottomed kadhai and add the freshly ground paste, 2 cups of water and salt. (Remember that some salt has already been added to the fish while marinating)
Mix well, cover and cook the curry for about 10 minutes by when you will find that the masala would have released oil 
To this add the marinated fish slices and again cover and cook for about 6- 8 minutes or till the fish gets fully done
You can check whether it is well cooked or not by piercing the fish slices with a toothpick 
Take care that the fish is not overcooked otherwise the fish slices could break up
Lastly, add the slit green chillies 
Switch off the gas and transfer the curry to a serving bowl
Serve the Goan Fish Curry hot with steamed rice 

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