Pomfret Fish Curry (Avoli curry)

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Pomfret/Avoli is a very delicate fish, very light tasting. It tastes best when prepared fresh. I prefer the silver Pomfrets to the black ones, the black Pomfrets have an earthy taste, while the white ones are smoother and milder in taste. This is my moms fish curry recipe, that she specifically uses when preparing Pomfret. It’s prepared with thick coconut milk and she doesn’t use tamarind or kudam puli, she uses vinegar instead to give it that special tangy flavour. Make sure not to over cook this fish as it may break easily and fall apart.


Fish (Pomfret) – 3-4 cut (1kg)

Coconut – 1 cup

Pearl Onion – 6-7 (finely chopped)

Ginger – 1/2 inch piece (roughly chopped)

Garlic – 3-4 pods (roughly chopped)

Green chilly – 3 slit

Curry Leaves – 3-4 sprigs

Chilly Powder –1 tablespoon

Coriander powder – 1 tablespoon

Turmeric Powder –1/2 teaspoon

Cumin powder –3/4 teaspoon

Vinegar – 1/4 cup

Oil – 2 tablespoons

How to:

Extract first milk and second milk from the coconut and keep aside.

In a small bowl mix the chilly powder, coriander powder, turmeric powder and cumin powder with a little water to form a paste.

In a pan add two tablespoons oil and season the onions, curry leaves, chopped ginger and garlic. Add the prepared masala paste and sauté till oil separates. Add the second coconut milk and salt and bring to a boil. Next add the fish pieces and simmer till the fish is cooked (about 10 minutes). Add Vinegar. Pour in the first coconut milk and lower flame. Take the pan off the flame before the curry begins to boil. Serve with rice.