Black Pomfret curry with Mango

There are a significant number of people who add fish as a favourite in their daily diet as a staple and for good reason. This black pomfret curry recipe boosts the flavour of the dish with the flavour of raw mango, making it a perfect combination with rice and dosas.  The benefits of eating fish are multi-fold and gives you the perfect reason to try out this recipe.Black Pomfret Mango Curry

Pomfret fish and ingredients

Method:

  1. Cut the black pomfret into small pieces, wash it and set it aside.
  2. Add water to the grated coconut and grind it into a smooth paste
  3. Add 2 tbsps of coconut oil in a thick bottomed pan. Saute the fenugreek seeds, sliced shallots, minced ginger, green chillies and curry leaves for 5 minutes on a medium flame.
  4. Mix turmeric powder and sliced raw mango into the pan and saute for 2 minutes.
  5. Next add the coriander powder, chilli powder and pepper powder. Mix well.
  6. Pour 3 cups of water, salt as per taste and let it boil.
  7. When the mango pieces are half cooked, add the black pomfret pieces and tomatoes and boil for 5 minutes.
  8. Add the coconut mixture to this. Add water if based on your preference of gravy texture.
  9. Add curry leaves, 1 tbsp of coconut oil and boil again for 4-5 minutes.

Serving tip: Serve hot with rice and neer dosa.

Black Pomfret nutritional chart