Home Mains Coconut Curry Fried Pomfret with Tamarind Chutney
A beautifully plated dish of Coconut Curry Fried Pomfret, garnished with fresh cilantro and lime wedges, served alongside a tangy tamarind chutney. The fish is golden brown and crispy, with a vibrant and colorful presentation.
1 Hours, 15 Minutes Medium

Coconut Curry Fried Pomfret with Tamarind Chutney

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Coconut Curry Fried Pomfret with Tamarind Chutney is a vibrant fusion dish that celebrates the rich culinary traditions of Southeast Asia. It’s nothing short of a masterpiece that marries the vibrant flavors of Thai, Malaysian, and Indian cuisines, creating a dish that’s as inspiring as it is delicious.

Combining creamy coconut milk with robust curry paste, the marinade offers a balance of sweetness and spice that penetrates the fish, enhancing its natural taste. The coconut milk tenderizes the pomfret, ensuring a succulent and juicy texture, while the curry paste adds layers of aromatic spices. This marination process is critical to creating a flavorful and aromatic foundation for the dish.

After marinating, the pomfret is lightly coated in cornstarch to create a light, crunchy crust when fried. This frying process results in a beautifully crisp exterior, contrasting perfectly with the tender, flavorful flesh inside.


A whole pomfret fish displayed on a clean white background, showcasing its sleek, silvery body and distinctive shape.
A whole pomfret fish, known for its firm texture and mild flavor, ideal for various cooking methods in Asian cuisine.

What is pomfret?

Pomfret is a type of marine fish commonly found in the Indian, Atlantic, and Pacific Oceans. Renowned for its firm, white flesh and mild flavor, pomfret is a favorite among many Asian cuisines. Its versatility makes it suitable for various cooking methods such as frying, grilling, and steaming. Pomfret’s ability to absorb flavors well makes it ideal for marinating with spices and herbs, enhancing its already delicious taste.


Made by simmering tamarind pulp with water, freshly squeezed lime juice, brown sugar, chili powder, and a touch of salt, the tamarind chutney strikes a lovely balance between acidity and sweetness. The tamarind provides a distinctive tang, the lime juice adds brightness, and the brown sugar introduces a subtle sweetness. This flavorful chutney complements the fried fish and adds a refreshing contrast that elevates the overall dining experience.

The crispy fried pomfret is served with the tamarind chutney and garnished with fresh cilantro. Lime wedges are provided on the side, allowing diners to add a squeeze of fresh lime juice for an extra layer of zesty flavor.

Coconut Curry Fried Pomfret with Tamarind Chutney is a dish that engages all the senses. The visual appeal of the golden-brown fish, the vibrant colors of the garnishes, and the rich, aromatic scent of the curry and coconut are just the beginning. The first bite offers a satisfying crunch, followed by the tender, flavorful flesh of the pomfret. The tangy tamarind chutney adds complexity and excitement to each bite, making this dish a memorable culinary adventure that you’ll want to experience again and again.

This dish represents a fusion of Southeast Asian culinary traditions, combining elements from Thai, Malaysian, and Indian cuisines. Using coconut milk and curry paste highlights the tropical flavors typical of Southeast Asian cooking, while the tamarind chutney brings in the tangy, spicy notes beloved in Indian cuisine. This harmonious blend of flavors and techniques showcases the versatility of pomfret and the region’s rich culinary heritage.

Coconut Curry Fried Pomfret with Tamarind Chutney delights the palate and celebrates Southeast Asian culinary traditions. It’s perfect for exploring bold, aromatic flavors and enjoying a truly unique dining experience.

Coconut Curry Fried Pomfret with Tamarind Chutney

Recipe by Kyle Taylor
5.0 from 1 vote
Course: MainsCuisine: FusionDifficulty: Medium
Servings

2

servings
Prep time

45

minutes
Cooking time

30

minutes
Total time

1

hour 

15

minutes

Coconut Curry Fried Pomfret with Tamarind Chutney features a whole pomfret marinated in coconut milk and curry paste, fried to a crispy perfection, and served with a tangy tamarind chutney. Garnished with fresh cilantro and lime wedges, this dish offers a delightful fusion of flavors.

Ingredients

  • For the Coconut Curry Fried Pomfret
  • 1 whole pomfret

  • 1 cup coconut milk

  • 2 tablespoons curry paste

  • 1 cup cornstarch

  • for garnish, fresh cilantro

  • for serving, lime wedges

  • For the Tamarind Chutney
  • 1/2 cup tamarind pulp

  • 1/2 cup water

  • 1 tablespoon lime juice, freshly squeezed

  • 2 tablespoons brown sugar

  • 1/2 teaspoon chili powder

  • to taste, salt

Directions

  • Marinate the Fish:
    Mix the coconut milk and curry paste until well combined. Marinate the cleaned, whole pomfret in this mixture for at least 30 minutes.
  • Prepare the Tamarind Chutney:
    Combine the tamarind pulp and water in a saucepan. Bring to a boil. Add brown sugar, lime juice, chili powder, and salt. Simmer until the mixture has thickened, 8-10 minutes. Set aside to cool.
  • Fry the Fish:
    Heat vegetable oil in a deep pan or fryer over medium-high heat. Remove the fish from the marinade and dip it into the cornstarch. Shake off any excess cornstarch. Fry the fish until golden brown and crispy, 4-5 minutes per side. Remove and drain on paper towels.
  • Serve:
    Serve the fried pomfret with the homemade tamarind chutney on the side. Garnish with fresh cilantro and serve with lime wedges for a burst of freshness.

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