1 hr 25 mins
Girl from India's Note:
This is a tangy curry from my favourite cuisine of India - Malvani food. The preparations are spicy but so tasty you feel like eating your fingers to get the last remnants of the taste into your system. OMG my mouth's watering with the thought of it. Taken from the Sunday Mid-day, Mumbai. Using Zaar to store the recipes for future use.
My Private Note
Units: US | Metric
- 2 medium pomfret fish, cleaned and sliced
- 1 raw mango (peeled, you can use five kokum pods or even a tsp of tamarind pulp)
- 8 curry leaves
- 2 onions, finely chopped
- 2 green chilies, slit vertically.
- 4 cups coconut milk
- 2 tablespoons coriander seeds
- 2 tablespoons oil
- 1 tablespoon chili powder
- 1 tablespoon coriander leaves, chopped
- 1 teaspoon garlic paste
- 1/2 teaspoon turmeric
- 1Marinate the pomfrets with half the turmeric pdr, half the ginger-garlic paste and salt for an hour.
- 2Grind to a fine paste the coriander seeds, chilli powder, the remaining turmeric powder, and what is left of the ginger and garlic paste.
- 3Heat oil and temper with the green chillies and the curry leaves.
- 4Add onions and saute till golden brown.
- 5Add the ground masala and saute till the oil leaves the masala.
- 6Add 2 tblsp of water.
- 7Add the fish and cook till done.
- 8Add the mango pcs/ kokum/ tamarind.
- 9Lastly add the coconut milk.
- 10Simmer boiling only once being careful that the pcs of fish don't disintegrate.
- 11Season to taste.
- 12Garnish with coriander leaves and serve hot with steamed rice.
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Nutritional Facts for Pomfret Amti (Curry from the west coast of India)
Serving Size: 1 (266 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 401.2
- Calories from Fat 337
- Total Fat 37.4 g
- Saturated Fat 29.2 g
- Cholesterol 0.0 mg
- Sodium 45.2 mg
- Total Carbohydrate 19.3 g
- Dietary Fiber 2.9 g
- Sugars 10.0 g
- Protein 4.6 g
The following items or measurements are not included: