Sargia Cha Agsal – East Indian Pomfret Curry

Sargia Cha Agsal - East Indian Pomfret Curry

East Indians have a very famous and popular traditional Pomfret curry called Agsal. It is a very tasty curry made with both, thick and thin coconut milk and fresh Pomfrets – sautéed in oil with chopped ginger garlic, green chillies and tomatoes, all cooked to perfection with mild spices and a dash of vinegar. It tastes best with hot steamed rice or with the traditional East Indian handmade rice rotis. Traditionally, this dish is made in clay pots on a wooden fire.

This recipe is given by Ms Joanna Dsouza who is passionate about cooking traditional  East Indian recipes. Today she is sharing a unique East Indian Fish recipe which has been passed down from generation to generation.

Here is the  authentic recipe for Sargia Cha Agsal – East Indian Pomfret Curry

Ingredients :

  • 1 large Pomfret cleaned and cut into thick slices. To this add a little bit of salt and set aside.
  • Keep the following ingredients ready. (for Agsal you need all these ingredients finely chopped. Also, you never add ginger garlic paste to this dish).
  • 1-inch piece ginger finely chopped.
  • 10 fresh green chillies finely chopped.
  • 1 pod garlic finely chopped.
  • 2 to 3 tomatoes finely chopped.
  • A handful of fresh green coriander leaves finely chopped.
  • 2 tablespoon of vinegar.

You also need a thick masala paste, separately ground in a mixer.

Ingredients –

  • ½ tablespoon dhania powder.
  • 1 tablespoon jeera powder.
  • 1 teaspoon turmeric powder.
  • A little bit of water to make a thick paste during the grinding process.

Also what you need to do is

  • Extract the juice of 1 full fresh coconut blended in a mixer.
  • This coconut milk extract is passed via a strainer and set aside in a steel bowl.

We do not use Onion at all in this recipe.

Method Of Preparation :

  • Heat the oil in a heavy bottom vessel, on medium heat.
  • Add finely chopped green masala saute and fry gently until soft in steps, starting with garlic, ginger and finally green chillies which are lightly golden coloured.
  • Add finely chopped tomatoes and to it and fry until nicely soft and pulpy. 
  • Add the ground masala paste and fry well.
  • Add the coconut milk to it.
  • Add 2 tablespoons of vinegar at this point.
  • Add sufficient water for desired consistency to make it a medium thick gravy.
  • Lastly, add the cut Pomfret fish.
  • Add required amount of salt.
  • Increase the heat to Medium-high.
  • Cook on medium-high flame until it’s cooked.
  • Lower the heat and allow it to simmer for about 1 minute.
  • When it is finally cooked, top it up with a handful of freshly chopped coriander leaves.
  • Serve this Dish hot with handmade rice rotis or steam rice.

We would encourage you to try the Sargia Cha Agsal – East Indian Pomfret Curry and we are sure you will enjoy this authentic recipe.

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Bottle Masala with Recipe Guide. 250 gms

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  • Material Feature: Vegetarian; Product Weight: 250 grams
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  • Package Content: 1 Bottle Masala and 1 Recipe Book
  • Care Instructions: Store in a cook dark place; Do not refrigerate; Use a dry spoon; Keep air tight

East Indians Bottle Masala ( Meat Curry ) 100 Grams

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  • Unique Blend of 32 spices
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  • Shelf life: 9 months

Bottle Masala with Recipe Guide. 50 g

Rs. 100
1 new from Rs. 100.00
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as of March 7, 2018 11:37 am


  • Material Feature: Vegetarian
  • Shelf Life: 365 Days
  • Product Weight: 50 g
  • Package Contents: 1 Bottle Masala
  • Storage Instructions: Store in a cook dark place. Do not refrigerate. Use a dry spoon. Keep air tight

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