Simmered Pomfret Curry with Tamarind and Kokum

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Goan fish curry featuring tender pomfret fillets in a rich, tangy sauce made with tamarind, kokum, and coconut milk. This indian-inspired seafood ready in about 50 minutes pairs Pomfret fillets, Coconut milk, Tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (15 ratings) Prep: 20 min Cook: 30 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium chopped onion and 4 minced garlic cloves, sautéing for 3 minutes until golden. Add 1-inch grated ginger and 2 finely chopped green chilies, cooking for 1 minute until fragrant.
  2. Step 2: Stir in 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, and 1/2 tsp cumin powder, stirring constantly for 30 seconds to toast the spices.
  3. Step 3: Add 1 medium chopped tomato and cook for 5 minutes until the tomato breaks down and the oil separates from the mixture.
  4. Step 4: Stir in 2 tbsp tamarind paste and 5 dried kokum pieces, then add 1/2 cup water. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
  5. Step 5: Add 1.5 lbs pomfret fillets and 1 cup coconut milk. Bring to a simmer and cook for 12-15 minutes, until the fish is cooked through and flakes easily.
  6. Step 6: Stir in 1/4 cup curry leaves and season with 1 tsp salt. Cook for 2 more minutes, then remove from heat.

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Frequently asked questions

How long does Simmered Pomfret Curry with Tamarind and Kokum take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Simmered Pomfret Curry with Tamarind and Kokum?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pomfret fillets from drying out.

Can I substitute ingredients in Simmered Pomfret Curry with Tamarind and Kokum?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Simmered Pomfret Curry with Tamarind and Kokum for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Simmered Pomfret Curry with Tamarind and Kokum?

Indian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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