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


  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