Goan Pomfret Curry | Paplet Hooman Recipe | Kitchenstagram
Goan Pomfret Curry, locally called Paplet Hooman, is one of the most iconic dishes of Goan cuisine. It features succulent white pomfret simmered in a mildly spiced, coconut-based gravy. In Konkani, paplet means pomfret and hooman means curry. A classic everyday meal in Goa, it is traditionally enjoyed with rice and can be prepared in about 30 minutes.
Goan fish curry is known for its fresh fish, spices and coconut, creating a mildly spiced, subtly sweet and tangy gravy with a distinctive coastal flavour. Simple pantry ingredients make it easy to prepare, which is why fish curry ad rice remains a staple daily meal across Goa.
Serving suggestions:
Pair Goan Pomfret Cur with steamed white rice, bhaji, fried prawns, Goan sol kadi, kismoor and a simple salad. It also goes beautifully with jeera rice or any other flavoured rice dish.
Ingredients:
500 gm Silver Pomfret
1 no. Onion, thinly sliced
3-4 nos. Green Chili, slitted
1 tsp Turmeric powder
Salt to taste
2 tbsp Tamarind paste
3-4 pcs. Kokum
For Spice Paste:
1 no. Onion, cubed
1 cup Fresh Coconut, sliced
6 nos. Kashmiri Chili, sliced
1 tbsp Ginger, chopped
8-10 nos. Garlic clove
1 tbsp Coriander seeds
1/2 tbsp Cumin seeds
1 tsp Black peppercorn
1 tsp Turmeric powder
Preparation:
- Step 1: In a mixer grinder jar, add cubed onions, sliced fresh coconut, sliced Kashmiri chili, chopped ginger, garlic cloves, coriander seeds, cumin seeds and black peppercorn, grind with with some water until you get a smooth paste. Set aside.
- Step 2: In a small bowl combine sliced onion and a pinch of salt, mix it with your finger while mashing them gently.
- Step 3: Sprinkle salt and turmeric over the fish and give it a gentle rub, then flip and season the other side too. Set aside for 10-15 minutes.
- Step 4: In a wok, add the spice paste, water and seasoned onion slices, stir to combine. Cover and cook on low heat for 5-6 minutes.
- Step 5: Add tamarind paste, kokum, slitted green chili and salt to taste, stir to mix. Cover and cook on low heat for 2-3 more minutes.
- Step 6: Now add the marinated fish, do not stir the curry using a spatula, instead lift the wok and swirl it around to gently mix everything. Cover and cook on low heat for 8-10 minutes until the fish is cooked.
- Step 7: Serve with hot rice. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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