Paplet Hooman Recipe - Goan Pomfret Curry
This curry is coconut based curry where you prepare coconut paste by grinding together freshly grated coconut along with spices.
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.
If you like this recipe, you can also try other Fish Curry Recipes such as
- 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 (Dhania) Seeds
- 3 Whole Black Peppercorns
- Tamarind , lemon size
How to make Paplet Hooman Recipe - Goan Pomfret Curry
To begin making the Paplet Hooman Recipe, wash Pomfret pieces well with water 3-4 times and add some salt.
Mix and keep it aside for about 15-20 minutes. Grind together, ingredients mentioned for paste including fresh coconut, dry red chillies, turmeric powder, coriander powder, whole black peppercorns, tamarind using 1 cup water, to fine paste.
In a medium saucepan kept on medium high heat, add coconut oil and fry onions till they are nicely darkened.
You can substitute with olive oil or any oil, but try to use coconut oil for lovely aroma.
Pour in the prepared coconut paste in browned onions, and also add slit chilies.
Add some water to make it little runny. We prefer little thicker curry rather than runny.
Let it come to complete boil and add pompano pieces. Mix gently.
Cover and cook on medium heat for about 6 to 7 minutes. Remove cover and add salt.
Gently mix and simmer on low heat for 5 more minutes. Check the fish if cooked properly using toothpick.
They should feel soft. Do not overcook, otherwise, fish pieces will break and release bones in the curry. Serve hot.