Sanjeev Kapoor

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Pomfret In Tomato Gravy  Recipe

Pomfret and prawns cooked in a flavourful tomato gravy.

This is an exclusive website recipe.

Preparation Time : 31-40 minutes

Cooking time : 31-40 minutes

Servings : 4

Pomfret In Tomato Gravy

Main Ingredients

Pomfrets, Prawns (kolambi/jhinga)




Main Course_Seafood

Level Of Cooking



  • 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
  • Ginger chopped
    2 inch piece
  • Garlic chopped
    3-4 cloves
  • Bay leaf
  • 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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