Recipes - Hamour/Pomfret/Shetkam Curry

Fish Required:

1 KG Hamour Fish / Pomfret / Shetkam



Fresh coconut milk thick and thin separately

1 tbsp. roasted coriander

½ tsp. roasted jeera

¼ tsp. mustard

¼ tsp. omum

4-5 pepper corns

A pinch of roasted methi seeds

5 small red chillies,

6-7 Kashmiri chillies

Little turmeric powder

A small ball of tamarind

Two medium size onions (only one onion need to be used for grinding)

Two flakes of garlic.

Salt to taste


All the above ingredients have to be ground finely together with onion and garlic in thin coconut milk.  Once the ground masala is ready, in a dekchi heat two spoons of cooking oil and fry a sliced onion until golden brown.  Add the ground masala and fry for about 5-8 minutes.  Add water to the masala and keep it to the required thickness.  Bring the curry to a good boil, add the cleaned hamour pieces and bring to a reasonable boil.  Add the thick coconut milk and bring it to a good boil once again and serve with rice.

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Comment on this article

  • Irene D'Souza, Mangalore / Bahrain

    Thu, Jun 18 2015

    Hi Shaki,

    You use the same ingredients as above but use less coconut to make the curry more pungent and spicy. Alternatively, instead of coconut milk, you can grind 5 tablespoons of fresh/desiccated coconut while grinding the masala. You may also add 2 or 3 slit green chillies and a small piece of chopped ginger to the curry while boiling.

    Hope this tip is useful to you.

  • shaki, delhi

    Fri, Jun 05 2015

    how can make good hot fish and prone curry

  • Irene D'Souza, Mangalore / Bahrain

    Wed, Jan 09 2013

    Hi Reshma,

    Instead of coconut milk, you can use grated fresh coconut for grindinvg the masala. It will taste equally good.

    Wish you good luck.


    Thu, Dec 20 2012

    can i add some grated coconut for the masala.

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Title: Hamour/Pomfret/Shetkam Curry

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