Pomfret fish is called Avoli in Malayalam language. This is a spicy and tangy curry prepared with coconut paste and kudampuli/Malabar tamarind. It is very easy and simple to prepare this Avoli meen curry / Pomfret curry and it requires very few ingredients.
Fishes are rich sources of amino acids, vitamins, calcium, zinc, phosphorus, iron and protein. Avoli or Pomfret fish is one the popular and loved fish in India, especially kerala. They are very delicate and tasty fish.
Malabar tamarind or Kudampuli is used in the curry for the tanginess and also it gives a unique flavor and taste. You can use the regular tamarind too. Fish curry is a popular recipe of kerala and you find different ways of preparing it with different fish varieties.
½ kg Avoli Fish
8-10 shallots/pearl onions
1 inch ginger, chopped
5-8 garlic cloves
2 tsp red chilli powder
1 tsp coriander powder
½ tsp turmeric powder
1 cup coconut, grated
4-5 pieces of Kudampuli/Malabar tamarind
1 tsp mustard seeds
2 broken red chillies
2-3 springs curry leaves
- Clean and wash fish thoroughly in water adding a pinch turmeric and salt. Cut them into slices and keep it aside.
- In a bowl, add ½ cup hot water and kudampuli pieces. After 15-20 minutes squeeze the pieces and extract juice.
- In a mixer jar, add shallots along with ginger and garlic. Grind it coarsely without adding water and keep this aside.
- Grind grated coconut adding water to smooth paste.
- Heat a pan and add 2 tbsp coconut oil. Once it is hot, add ground shallot-ginger-garlic paste and fry on a low flame for some time till raw smell goes.
- Add red chili powder, coriander powder and turmeric. Fry for a minute on a low flame.
- Add kudampuli juice and little water and keep the flame on medium and let it boil well.
- Now add cleaned fish pieces and salt to taste. Mix gently and cook on a medium-low flame for 8-10 minutes or till fish is cooked.
- Add grinded coconut paste. Mix gently so that the fish pieces do not break. The masala and the fish pieces should coat well.
- Close the lid and cook for 4-5 minutes on a low flame. Add water as required to get the consistency you prefer. Once done, remove from stove and keep aside.
- Heat a tadka pan and add 2-3 tsp coconut oil. Add mustard seeds and allow it to splutter. Add curry leaves and broken red chillies.
- Pour this seasoning to the prepared Avoli Fish Curry. Close the lid and keep this aside for some time before serving.
- Serve Avoli Fish Curry hot with rice.
- You can use coconut milk instead of grinded coconut paste.
- Add spices as per your taste and likings.
- You can increase or decrease the kudampuli quantity.
- Let the curry sit for few hours before serving. This makes the fish curry more tasty.
- If you do not have kudampuli/Malabar tamarind, you can replace it with normal tamarind too.
- Also you can replace shallots with regular onions. Shallots gives an additional flavor and taste to the curry, hence recommended.
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