Sanjeev Kapoor

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Pomfret In Prawn Sauce  Recipe

Fried pomfret served in a delightful prawn and coconut sauce .

This recipe has featured on the show Khanakhazana.

Preparation Time : 26-30 minutes

Cooking time : 16-20 minutes

Servings : 4

Pomfret In Prawn Sauce

Main Ingredients

Pomfret fillets, Prawns (kolambi/jhinga)




Main Course_Seafood

Level Of Cooking



  • Pomfret fillets
    600 grams
  • Prawns (kolambi/jhinga) 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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