Thava Pomfret Recipe

Clean and Score Fish

Scale (if needed), gut and rinse the pomfret. Pat dry with paper towels. Make 2–3 diagonal slashes on each side about 1/2 inch deep to allow the marinade to penetrate.

Marinade

Combine salt (1.5 tsp), turmeric (1 tsp), red chili powder (1 tsp) and lime juice (1 tbsp). Rub the mixture inside the cavity and over both sides (including slashes). Set aside to marinate 15–20 minutes while you prepare the spice mix and curry base.

Dry Roast Spices

In a small dry skillet over medium heat, toast coriander seeds (2 tbsp), cumin seeds (1 tbsp), black peppercorns (1 tsp) and fenugreek seeds (1/2 tsp, if using) for 1–2 minutes until aromatic and slightly darker—shake the pan frequently to avoid burning. Remove from heat and cool 2–3 minutes.

Grind Mix

Toast the grated coconut (3 tbsp) in the same skillet for 1–2 minutes until lightly golden. Once spices and coconut are cooled, grind them together to a coarse paste or powder using a spice grinder or mortar and pestle. Add a teaspoon or two of water if needed to form a slightly coarse paste suitable for coating fish and enriching the curry.

Temper Seasonings

Heat coconut oil (3 tbsp) in a wide skillet or shallow pan over medium heat. When hot, add mustard seeds (1 tsp) and allow them to pop. Add urad dal/chana dal (1 tsp) and fry until pale golden. Add dry red chilies (2), curry leaves (2 tbsp) and stir briefly until aromatic.

Sauté Aromatics

Add sliced onion (1 medium) and sauté 4–5 minutes until translucent and beginning to brown at the edges. Add ginger (1 tbsp) and garlic (1 tbsp) and cook 1 minute until fragrant. Add chopped tomato (1 each) and cook 3–4 minutes until softened.

Build the Sauce

Stir in the ground spice-coconut paste and cook 2 minutes, stirring so it doesn’t stick. Add tamarind paste (1 tbsp) and water (150 ml) to loosen the mixture. Simmer 3–4 minutes and season with salt (3/4 tsp). Taste and adjust salt or tamarind balance; the sauce should be tangy with a pronounced spice aroma and slightly thickened but saucy enough to coat the fish.

Cook the Pomfret

Gently slide the marinated pomfrets into the simmering sauce. Spoon some sauce over the fish. Cover the pan and cook over low-medium heat for 8–10 minutes, depending on fish size, flipping once halfway if the pan allows without breaking the fish. If fish is 250–300 g each, total cook time will be about 10 minutes; ensure internal flesh is opaque and flakes easily.

Reduce and Glaze

Uncover and simmer 1–2 minutes more to reduce and thicken the sauce slightly, spooning hot sauce over the fish to glaze. If you prefer a drier finish, remove fish and continue to simmer sauce until it reaches desired consistency, then return fish to coat briefly.

Turn off heat. Scatter chopped coriander (2 tbsp) and additional curry leaves (1 tbsp) over the fish. Drizzle a little extra coconut oil (optional) and serve immediately with lemon wedges (2 each) on the side to squeeze over before eating.