Pomfret Amti (Curry from the west coast of India)
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 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.
- 946.36 ml coconut milk
- 29.58 ml coriander seeds
- 29.58 ml oil
- 14.79 ml chili powder
- 14.79 ml coriander leaves, chopped
- 4.92 ml garlic paste
- 2.46 ml turmeric
directions
- Marinate the pomfrets with half the turmeric pdr, half the ginger-garlic paste and salt for an hour.
- Grind to a fine paste the coriander seeds, chilli powder, the remaining turmeric powder, and what is left of the ginger and garlic paste.
- Heat oil and temper with the green chillies and the curry leaves.
- Add onions and saute till golden brown.
- Add the ground masala and saute till the oil leaves the masala.
- Add 2 tblsp of water.
- Add the fish and cook till done.
- Add the mango pcs/ kokum/ tamarind.
- Lastly add the coconut milk.
- Simmer boiling only once being careful that the pcs of fish don't disintegrate.
- Season to taste.
- Garnish with coriander leaves and serve hot with steamed rice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Girl from India
Mumbai, 0
<p>Am an avid baker and love cooking too. Live in Mumbai, India.</p>