pompano fish curry

Pompano Fish Curry

Check out this pompano fish curry that I made before going into work with Jon’s fish he caught.

Instructions to Pompano Fish Curry

Start by heating up some olive oil and gingelly oil in a skillet, and let it heat up. Then, add some cumin and onions.

After the onions, cook for a few minutes and add some garlic and seeded Maru Peppers.

Next, add some fresh cherry tomatoes, Saijan, curry leaves, chadon beni leaves, turmeric, curry powder, garam masala, and roasted cumin. Stir this all together and then add celery, mango, and poi leaves.

Stir the curry, add three Pompano fish, and then stir again. Next, add some fresh oregano.

Then, make the fresh coconut milk. To do this, add some water to the freshly grated coconut and mix and squeeze it with your fingers. Then strain the coconut milk into the curry. Then, stir and repeat and continue to cook.

Now it’s time to bread the Tilapia Fish. Take some flour, add some paprika, garlic, salt, pepper, and honey, and mix it together.

Then, take the Tilapia fish and lightly batter it in this mixture to make it crunchier.

Finally, fry the fish in some oil, turning it over periodically until it is fully cooked, and then add it to the fish curry.

Serve immediately and enjoy!

Ingredients for Pompano Fish Curry

  • Pompano Fish
  • Olive Oil
  • Gingelly Oil
  • Cumin
  • Tumeric
  • Curry Powder
  • Onions
  • Poi Leaves
  • Masala
  • Maranga
  • Green Mango
  • Maru Peppers
  • Curry Leaves
  • Shallots
  • Cilantro
  • Basil
  • Cherry Tomatoes
  • Fresh Oregano
  • Chadon Beni
  • Paprika
  • Honey
  • Garlic
  • Salt
  • Pepper
  • Saijan

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