Pomfret stuffed and steamed (first appeared in iDiva)

Pomfret stuffed and steamed (first appeared in iDiva)

Hailing from coastal Karnataka, you can’t help being a fish eater. Fish is very accessible here and the markets are teeming with the freshest catch of the day. Prices are much more affordable than in Mumbai, so much so that I have at times ended up bringing back frozen fish from Mangalore to Mumbai.

Pomfret continues to be my favourite fish because it has a delicate flavour to it and not many spices are required to enhance its intricate flavours. Most South East Asian palates consider pomfret to be a delicacy and do not believe in overcooking this fish. Sometimes even frying a fish like pomfret is almost sacrilegious!

I prefer my pomfret stuffed and steamed. So here’s a recipe of a delightful, delicious and super easy fish that will melt-in-your mouth leaving you asking for more.

As always, it is essential to buy the right kind of pomfret for a dish like this. I prefer buying the white one as compared to the silver or black pomfret (khapri). The white pomfret has a thinner skin which is more desirable for a dish like this.

The fish needs to be slit along the curve on its body. If you buy your fish from a regular trusted vendor, tell them you need to stuff it and they will give you the best one to suit your purpose.


1 medium-sized pomfret fish (cleaned and slit from the side)
2 medium-sized tomatoes (finely chopped)
1 large onion (finely chopped)
½ tsp turmeric
3 cloves of garlic (finely chopped)
3 spicy green chillies (finely chopped)
1 tbsp ghee
Salt to taste
Coriander leaves to garnish
1 small lime


1. Marinate the pomfret with a paste of turmeric, salt and lime. Cover the fish from the inside and outside. Leave this aside for about 15 mins or till you prepare the stuffing.

2.  For the stuffing, sauté the tomatoes, onion, green chillies and garlic. Do this till the onion turns transparent. Add a little salt to this and keep aside.

3. In a pressure cooker vessel place a layer of this stuffing. Stuff the pomfret from the slit side and place this on the layer. Cover the fish with the leftover stuffing.

4. Place this above a vessel into a pressure cooker with a little water for steaming. Cover the pressure cooker vessel with a lid and let it rest.

5. Steam the fish till the pressure cooker lets out 3 whistles.

6. Place the fish in a serving dish and garnish with coriander.

7. Serve with plain rice.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s