Black Pomfret (Halwa Fish) - Curry Cut/Steaks
Freshly Cut, Tender, and Nutrient-Rich | A Seafood Delicacy for Curries & Fries
₹999.00
Out of stock
Indulge in the distinct, rich flavour of our premium Black Pomfret, also known as Halwa Fish or Karutha Aavoli. Sourced from the freshest catches of the Indian Ocean, this fish is prized for its darkish, firm, and tender flesh which holds its shape beautifully while cooking.
Unlike the White Pomfret, the Black Pomfret has a slightly stronger, more unique flavour profile, making it a spectacular choice for flavourful, spicy curries like the traditional Bengali Maanj or a South Indian Meen Kuzhambu.
Each fish is expertly cleaned, gutted, and perfectly cut by our experienced meat technicians to ensure maximum flavour and minimal prep time in your kitchen.
Ideal for Curries & Frying: The robust flavour shines in rich gravies and crispy fries.
Rich in Nutrients: A fantastic source of high-quality Protein and essential Omega-3 Fatty Acids that support heart and brain health.
Minimal Bones: Features a single central bone, making it easy and enjoyable to eat.
Pro Tip: For an authentic, flavourful curry, include the head and tail pieces (available in the Curry Cut option) for added richness and depth!
This quick and easy recipe highlights the firm texture and unique flavour of the Black Pomfret steaks.
Ingredients
Item | Quantity |
Black Pomfret Steaks | 3-4 pieces (approx. 300g) |
Ginger-Garlic Paste | 1 tablespoon |
Red Chilli Powder | 1 - 2 teaspoons (adjust to taste) |
Turmeric Powder | $1/2$ teaspoon |
Coriander Powder | 1 teaspoon |
Lemon Juice | 1 tablespoon |
Salt | To taste |
Rice Flour (or Semolina) | 2 tablespoons (for coating/crispiness) |
Oil | For shallow frying |
Instructions (5 Steps)
Prepare the Marinade: In a bowl, combine the ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, lemon juice, and salt. Add a splash of water if needed to form a thick paste.
Marinate the Fish: Apply the marinade evenly over the Black Pomfret steaks, ensuring they are well-coated. Let the fish marinate for at least 30 minutes (1-2 hours in the refrigerator for best results).
The Crisp Coat: Just before frying, lightly dust each marinated steak with rice flour or semolina. This step is key for achieving a beautifully crispy exterior.
Shallow Fry: Heat oil in a flat pan or tawa over medium heat. Once the oil is hot, gently place the coated fish steaks in the pan.
Cook to Perfection: Fry the fish for 4-6 minutes per side, until golden brown and cooked through. Serve immediately with lemon wedges and a side of fresh onion rings or a simple salad.