Pomfret fish cooked in creamy coconut milk gravy with mustard seeds, curry leaves, tomatoes and turmeric. Our chef has put together a recipe for Pomfret Moilee. Try it out at home and let us know what you think.

Pomfret Moilee


Pomfret fish                          1

Coconut oil                           2tsp

Mustard seeds                      1 tsp

Curry leaves                         10

Green chilies slit                  3

Ginger julienne                    1tbsp

Fenugreek seeds                 ½ tsp

Onion roundel                      2

Tomato roundel                   2

Turmeric powder                ¼ tsp

Coconut milk                       ½ cup

Salt                                         TT

Black pepper                         1/2 tsp



  • Clean pomfret and make small slits both sides to allow spices to penetrate.
  • Heat coconut oil in pan.  Add fenugreek seeds, mustard seeds, curry leaves, ginger juliennes, and slit green chilies, onions roundels, and turmeric powder.
  • Sauté till onions turn translucent.
  • Add salt and the cleaned pomfret.
  • Cover and leave for 5 minutes.
  • Before removing from fire add thick coconut milk and tomatoes.
  • Serve hot with bread.