How to make Pomfret In Prawn Sauce - Fried pomfret served in a delightful prawn and coconut sauce .

This recipe has featured on the show Khanakhazana.

Main Ingredients : Pomfret (पापलेट), Prawns

Cuisine : Indian

Course : Main Course Seafood

Pomfret In Prawn Sauce

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Pomfret In Prawn Sauce checkout Fish Ambat, Saas Ni Machhi, Pomfret Mappas, Chilli Garlic Dragon Fish . You can also find more Main Course Seafood recipes like Crab in Devils Sauce, Lagan Nu Machhi No Saas, Greek Bouillabaisse Kakavia, Peppy Prawns.

Pomfret In Prawn Sauce Recipe Card

Pomfret In Prawn Sauce

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Pomfret In Prawn Sauce Recipe

  • Pomfret 600 grams

  • Prawns deveined 200 grams

  • Salt to taste

  • Olive oil 3 tablespoons

  • Tomato blanched and peeled, seeded and chopped 1 medium

  • Coconut scraped 4 tablespoons

  • Onion roughly chopped 1 medium

  • Fresh coriander leaves chopped 1 tablespoon

  • Ginger grated 1 teaspoon

  • Red chilli sauce 1 teaspoon

  • Cream 2 tablespoons


Step 1

Heat oil in a pan. Sprinkle salt on fish fillets and fry, flipping sides a couple of times, so that they get evenly cooked and lightly browned.

Step 2

Drain on absorbent paper and set aside. Place the tomato in a bowl. Add coconut and a quarter cup of water and crush with a hand blender till properly blended. Add onion to the oil left in the pan after frying fish and sauté.

Step 3

Add prawns and sauté for two to three minutes. Add tomato-coconut mixture and salt and cook. Add coriander leaves, ginger, red chilli sauce and mix and cook till the prawns are done. Add cream and mix. Transfer into a serving bowl. Place the fried fish over.

Step 4

Garnish with a coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.