Pomfret (Paplet)

SizeWeight in KgWeight in GmCut OptionsApprox QtyPriceStock Status
Medium1 Whole Fish320 INROut of Stock
Large1 Whole Fish750 INROut of Stock
King1 Whole Fish1275 INROut of Stock
Super1 Whole Fish1900 INROut of Stock

Pomfret (Paplet): Pomfret contribute one of the main groups of table fish in India. They are found everywhere in the tropical sea of the Indo-pacific region. Though the pomfret occur all along the coast of India, the main areas of abundance are Gujrat, Bombay coasts on the west coast and Orissa and lower West Bengal on east coast. Three species contribute fishery in Indian waters. Pampus argentius (Sliver pomfret), Pampus chinesis (Chinese pomfret) Parastromateus niger (Black pomfret). Of the three species the silver pomfret is most common.

Approximate weight of One Raw Pomfret (Paplet) before Cleaning and Cutting: 

Medium Size: 200gm to 300gm, Large Size: 450gm to 550gm.

87 78 17 1 1 - 2 200 290 1

Note: Nutritive value / 100 g of raw ingredients

Pomfret Curry:


  • 6 to 8 medium - White POMFRET, cleaned & cut to pieces
  • 2 big flakes- Garlic, finely chopped
  • 2 tsp - Red chili powder
  • 1/4 tsp - Turmeric powder
  • 4 to 5 pieces - Kokum
  • Salt as per taste
  • Chopped coriander leaves for garnish

Grind for Paste:

  • 1/2 a shell of - Coconut, grated
  • 1/2 piece - Ginger
  • 2 big flakes - Garlic
  • 4 / 5 - Green chilies
  • 1 tbsp - Coriander seeds
  • 3 stalks of - Coriander leaves, chopped ( about half a cup )


  • Grind and keep ingredients to be ground to a smooth paste with minimal water and set aside.
  • Wash kokum or kudampuli well.
  • Heat oil in a big pan, add chopped garlic and fry on medium heat to light brown color.
  • Add the ground coconut paste, red chili powder, turmeric powder and fry for a minute or two.
  • Then add enough water for the gravy, kokum, salt to taste and bring to a boil.
  • Add fish pieces, simmer and cook closed with a lid till the fish is fully cooked.

Now garnish with coriander leaves. Ready To Serve

Pomfret Fry:


  • 3 POMFRET fish
  • 5/6 - Cloves, garlic
  • 1/2 - Cup lemon juice
  • 3 - Green chilies slit
  • Oil for frying
  • Lemon slices, onion rings, green chilies for garnishing
  • Salt as per taste
  • Chopped coriander leaves for garnish


  • Wash and clean the fish properly.
  • Chop off the tail end and make 3-4 incisions on each, set aside.
  • Make a fine paste of garlic, lemon juice, coriander, salt and chilies.
  • Apply the paste on both sides of the fish and set aside to marinate for about 30 minutes.
  • Heat oil in the pan and carefully, place the fish into the hot oil and shallow fry on each side till browned Once cooked,
  • remove it from the heat and drain off excess oil on clean paper kitchen napkins.
  • Garnish Pomfret Fry with lemon wedges, green chillies and onion rings.

Now garnish with coriander leaves. Ready To Serve

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