Paplet Hooman (Goan Pomfret Curry)
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 300 grams Pomfret (Paplet)
  • 1 medium sized Onion, finely chopped
  • 2 tbsp Ginger Garlic paste
  • ½ cup grated Fresh Coconut
  • ½ cup Coconut Milk
  • 8-10 dried Red Chilies (Byadagi)
  • 1 tsp Turmeric Powder
  • 15 Black Peppercorns
  • 1 tbsp Whole Coriander Seeds
  • 2 tbsp Tamarind Pulp
  • 2 Green Chilies (sliced into length)
  • Cooking Oil
  • Salt
Instructions
  1. We begin with marination. Add 1 tsp Salt, ½ tsp Turmeric Powder and Ginger-Garlic Paste. Coat well. Keep the fish marinated for 20 mins.
  2. We will now make Masala Paste.Put Fresh Coconut in a Grinder Jar, add ½ tsp Turmeric Powder, Black Peppercorns, Whole Coriander Seeds, Dried Red Chilies. Add ¼th cup water and grind into a fine and thick paste.
  3. Heat 3 tbsp Oil in a pan. Add sliced Chilies and Chopped Onions. Fry until Onions become slightly tender.
  4. Now add Masala Paste and fry for 2-3 mins.Now add 1 and ½ cup of water and let the curry simmer for 2-3 mins on low heat.
  5. After few minutes of cooking, raise the heat to medium. Add Marinated Pomfret Slices and add Salt to taste and tamarind pulp. Mix well.
  6. Lower the heat and cook covered for 3-4 mins. After 4 mins of cooking, add Coconut Milk.
  7. Turn off the heat and keep Hooman covered until serving.
  8. Paplet Hooman is best enjoyed with Steamed Rice. Serve Paplet Hooman after few mins of standing time
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/paplet-hooman-goan-pomfret-curry/