How to make Pomfret In Tomato Gravy Recipe - Pomfret and prawns cooked in a flavourful tomato gravy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pomfrets ( पापलेट ) , Prawns (kolambi/jhinga) ( प्रॉन/कोलम्बी/झींगा )

Cuisine : Goan

Course : Main Course_Seafood

Pomfret In Tomato Gravy

Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

For more recipes related to Pomfret In Tomato Gravy checkout Mangalorian Fish Curry , Pomfret Curry GSB Style , Mase Kalvan , Punjabi Farmaishi Machli . You can also find more Main Course_Seafood recipes like Seafood Medley, Prawns Inteha , Sukhya Bangdyacha Khismoor, Khatte Meethe Prawns. Or try out these recipes from Goan Cuisine like Fish Caldine, Crab Curry, Simple Prawn Curry, Kolambiche Atale.

Pomfret In Tomato Gravy Recipe Card

Pomfret In Tomato Gravy

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Pomfret In Tomato Gravy

  • Pomfrets 2 medium

  • Prawns (kolambi/jhinga) 300 grams

  • Tomatoes 2 medium

  • Turmeric powder 1 teaspoon

  • Salt to taste

  • Oil 1/4 cup

  • Onions chopped 3 medium

  • Green chillies slit 3

  • Ginger chopped 2 inch piece

  • Garlic chopped 3-4 cloves

  • Bay leaf 1

  • Malt vinegar 1 tablespoon

  • Sugar 1 teaspoon

  • Refined flour (maida) 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Trim pomfrets, cut the heads and clean the insides. Make fillets and cut each fillet into four pieces. Wash thoroughly and pat dry.

Step 2

Apply turmeric powder and salt and set aside for fifteen minutes. Shell, devein and wash the prawns thoroughly. Dip the tomatoes in boiling water for two to three minutes.

Step 3

Peel and chop finely Heat oil in a pan over moderate heat and fry the fish pieces. Drain and set aside.

Step 4

Add onion to the same oil and sauté till light brown in colour. Add green chillies, ginger, garlic and bay leaf. Stir well and sauté till a nice aroma is given out.

Step 5

Add prawns and continue to sauté. When the prawns are coated with the spices, add tomatoes. Mix well.

Step 6

Add vinegar, sugar and salt to taste. Add fried fish and cover the pan. Allow the curry to simmer until the prawns and fish are cooked.

Step 7

Mix flour with one-fourth cup of water. Blend the mixture into the curry, stirring continually until the curry thickens sufficiently. Sprinkle coriander leaves 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.