October 29, 2012

Pomfret ghashi recipe - Paplet gassi - Papleta sol recipe

coastal karnataka special pomfret ghashi
Pomfret ghashi or gassi recipe - This is  a very popular fish curry with thick gravy in the coastal part of Karnataka. I learned this ghashi from my mother. Thick gravy in this ghashi is very light with delicious tamarind and chilli flavour. The same recipe can be used for any kind of fish, be it  King Fish (Surmai, Iswan), Nogli (Lady Fish), Bangade (Mackerel), Shrimp (Prawns), Sardine (Toori, Tarle).  This ghashi goes well with steamed plain  rice or brown rice. What I love about this recipe, apart from the fact that it is so simple and practically easy. This ghashi actually tastes like real South Indian fresh fish cooked in thick gravy  when I make it.

Pomfret ghashi - Papleta Gassi - Papleta Sol
coastal karnataka special pomfret ghashi
Prep time : 30 mins
Cook time : 20 mins
Total time : 50 mins
Recipe type : Main
Cuisine : Konkani
Yield : Serves 2
Author : Vidya Chandrahas

  • 2 medium sized pomfret / paplet
  • 1/2  grated  fresh coconut
  • 4 tsp red chilli powder
  • 1 green chilli
  • 1 tsp coriander seeds
  • 5 garlic flakes / lasun
  • 1" piece ginger / adrak
  • 7- 8 fried fenugreek seeds / methi seeds
  • 1/2 tsp  turmeric powder / haldi
  • 2 tbsp thick tamarind pulp
  • 1 small onion, chopped
  • Oil as required
  • Salt to taste
  1. Cut each pomfret into 2-3 slices, clean and wash it thoroughly under running water.
  2. Grind the coconut, red chilli powder, green chilli, coriander seeds, methi seeds, garlic, ginger, turmeric powder, tamarind pulp, and half of the chopped onions along with  little water and make a smooth paste. Keep it aside.
  3. Heat little oil in a deep pan and fry the remaining onion until translucent.
  4. Add the ground paste, salt and little water. Mix  well to make a thick gravy.
  5. Bring it to boil.  Add the pomfret slices when the gravy is boiling. Cook till the fish turns soft and the gravy becomes thick. Serve hot with steamed plain rice or brown rice.


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