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.

For VIDEOS - Click Here

Leave a Comment

Title : Hamour/Pomfret/Shetkam Curry


You have 2000 characters left.


Please write your correct name and email address. Kindly do not post any personal, abusive, defamatory, infringing, obscene, indecent, discriminatory or unlawful or similar comments. will not be responsible for any defamatory message posted under this article.

Please note that sending false messages to insult, defame, intimidate, mislead or deceive people or to intentionally cause public disorder is punishable under law. It is obligatory on Daijiworld to provide the IP address and other details of senders of such comments, to the authority concerned upon request.

Hence, sending offensive comments using daijiworld will be purely at your own risk, and in no way will be held responsible.

Security Validation

Enter the characters in the image