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Spicy Promfret Curry With Tomato
White Pomfret, also known as Silver pomfret is endemic to Indo-Pacific area, Western Africa and the seas around China. The Pomfret available around Americas is often referred as the Dollar fish, Skipjack and Harvest fish and often compared with Carangids and Triacanths due to body shape. One pound of Pomfret fish is supposed to contain 87 calories of energy, 17 parts of proteins and calcium, iron and other minerals as trace elements. It has very low fat content, hence good for health. Contains Vitamin A and B complex.

500 Grams of White Pomfret Fish.
200 Grams of Refined Oil.
6 Ripe Tomatoes.
1 Spoon Red Chilly powder.
4 Onions.
4 Green Chillies - chopped.
6 Cloves.
6 Cardamoms.
50 Grams of Cashew nuts.
2 Spoons Poppy seeds.
Half spoon Nutmeg grate.
6 Garlic bulbs.
Two inch Ginger piece.
Cinnamon pieces- few.
1 Spoon turmeric powder.
2 Spoons Mustard seeds.
Salt to Taste.


Clean the Pomfrets, remove the inner gut parts and gills. Cut horizontally into medium size pieces. Apply turmeric powder, one spoon salt and two or three spoons of oil and marinate for fifteen minutes. Chop the onions. Soak the cashews for some time, drain water. Chop tomatoes.

Take cloves, cardamoms, soaked cashew nuts, onion pieces, poppy seeds, nutmeg grate, garlic bulbs, ginger and cinnamon pieces and three spoons of oil into a blender bowl and grind into a smooth paste (spices paste).

Take a frying pan, add oil and heat. Splutter the mustard seeds, add the green chilly pieces, Spices paste and tomato pieces and fry until the raw smell is gone. Add the red chilly powder and the marinated fish pieces. Turn the contents gently and finally add enough salt. Continue the frying and constant turning of the contents until oil separates. Care is to be taken to see that while turning the contents the fish pieces are not damaged. Add a little water and simmer for five minutes.


Preparation Time: 1 Hour Serves:
Recipe Origin: India
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