Avoli (Pomfret) Mulakittathu


1 big pomfret / avoli (3/4-1 kg)
3 shallots, sliced
1/2 tbsp ginger, sliced
1 tbsp garlic, sliced
1 1/2 tbsp kashmiri chilli powder (adjust to your spice level)
1/2 tsp turmeric powder
2-3 kudampuli /gambooge, soaked in little water
2 sprig curry leaves
2 pinch fenugreek seeds
salt to taste
2 tbsp coconut oil


  1. Cut the pomfret into pieces, clean it and keep it aside.
  2. Heat coconut oil in a manchatti / clay pot and splutter fenugreek seeds.
  3. Add sliced shallots, ginger and garlic and saute for few minutes.
  4. Add kashmiri chilli powder and turmeric powder and mix the masala well.
  5. Add soaked kudampuli and required water to make enough gravy to cover the fish pieces.
  6. Add salt to taste and bring it to a boil over medium flame.
  7. Add cleaned fish pieces and gently swirl the pot to mix the gravy and pieces well.
  8. Cover with a lid and cook for 10-15 minutes on a medium flame.
  9. Add curry leaves and coconut, cook on low flame for 5 more minutes and switch off the flame..


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