Pomfret Vevichaathu

Another delightfully flavourful fish preparation from Kerala This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Pomfret, Kodumpuli
Cuisine Kerala
Course Main Course Seafood
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Pomfret Vevichaathu

  • 2 large Pomfret
  • 6 pieces Kodumpuli
  • to taste Salt
  • 2 tablespoons Coconut toddy vinegar
  • 4 tablespoons Oil
  • 1 teaspoon Mustard seeds
  • 8-10 Curry leaves
  • 2 Green chillies slit
  • 1 medium Onion chopped
  • 2 teaspoons Ginger paste
  • 2 teaspoons Garlic paste
  • 1/2 teaspoon Turmeric powder
  • 1 tablespoon Red chilli powder
  • 1 tablespoon Cumin powder
  • 1 medium Tomato chopped


  1. Clean, wash and cut fish into one and half inch thick slices and pat dry with an absorbent kitchen towel.
  2. Mix vinegar with a little salt, apply liberally on the fish slices and keep aside. Soak kodumpuli in half a cup of warm water for fifteen minutes.
  3. Mash well. Heat oil in a pan, add mustard seeds, stir-fry until they crackle and add curry leaves and green chillies.
  4. Add onion and sauté till it starts turning golden brown. Add ginger paste and garlic paste and stir-fry for half a minute.
  5. Add turmeric powder, red chilli powder, cumin powder and salt to taste. Stir well and add tomato, kodumpuli along with the water and simmer for five minutes.
  6. Add marinated fish slices and one and a half cups of water. Bring to a boil, stirring once or twice. Cook, covered with a tight-fitting lid, on low heat.
  7. Simmer for eight to ten minutes or till the fish is tender and flaky. Serve hot with steamed rice.

Nutrition Info

Calories 1092
Carbohydrates 33.1
Protein 82.2
Fat 70
Other Fiber Zinc- 1.7mg