Paplet Hooman Recipe (Pomfret Curry)

This curry is coconut based curry where you prepare coconut paste by grinding together freshly grated coconut along with spices.

Pooja Nadkarni
9 ratings.
Paplet Hooman Recipe (Pomfret Curry)

We call Pomfret as Paplet in Goa and If you love Goan food, then Paplet Hooman/Pomfret Curry is a must to try out. This curry is coconut based curry where you prepare coconut paste by grinding together freshly grated coconut along with spices. It goes well with hot and steamy rice.

Serve Paplet Hooman along with Steamed Rice and Beetroot Thoran for a weekday meal.

If you like this recipe, you can also try other Fish curry recipes such as

  1. Shorshe Maach Recipe
  2. Moroccan Baked Fish Recipe
  3. Kerala Style Fish Curry Recipe 

Cuisine: South Indian
Course: Dinner
Diet: High Protein Non Vegetarian
Prep in

20 M

Cooks in

20 M

Total in

40 M

Makes:

3 Servings

Ingredients

  • 8 Pomfret fish , Can substitute with any fish except shellfish and mackerels)
  • 1/2 cup Onion , finely chopped
  • 2 teaspoons Coconut Oil
  • Salt , to taste
  • For paste
  • 3/4 cup Fresh coconut , freshly grated
  • 6 Dry red chillies , preferably byadgi
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Coriander seeds
  • 3 Whole Black Pepper Corns
  • Tamarind , lemon size

Directions for Paplet Hooman Recipe (Pomfret Curry)

  1. To begin making the Paplet Hooman Recipe, wash Pomfret pieces well with water 3-4 times and add some salt.

  2. Mix and keep it aside for about 15-20 minutes. Grind together, ingredients mentioned for paste using 1 cup water, to fine paste.

  3. In a medium saucepan kept on medium high heat, add coconut oil and fry onions till they are nicely darkened.

  4. You can substitute with olive oil or any oil, but try to use coconut oil for lovely aroma.

  5. Pour in the prepared coconut paste in blackened onions, and also add slit chilies.

  6. Add some water to make it little runny. We prefer little thicker curry rather than runny.

  7. Let it come to complete boil and add pompano pieces. Mix gently.

  8. Cover and cook on medium heat for about 6 to 7 minutes. Remove cover and add salt.

  9. Gently mix and simmer on low heat for 5 more minutes. Check the fish if cooked properly using toothpick.

  10. They should feel soft. Do not overcook, otherwise, fish pieces will break and release bones in the curry. Serve hot.

  11. Serve Paplet Hooman along with Steamed Rice and Beetroot Thoran for a weekday meal.

Pooja Nadkarni

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Last Modified On Thursday, 27 April 2017 10:39

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