Pomfret Amti Curry From The West Coast Of India Recipes

Steps:

• 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.

Steps:

• Rub pomfret with 1 teaspoon turmeric and a pinch of salt.
• Mix remaining 1 teaspoon turmeric powder, red chile powder, and 2 teaspoons water in a small bowl to make a paste.
• Combine 2 green chile peppers, tomato, mustard seeds, and salt in a food processor; grind into a paste. Thin paste with water if it appears too thick.
• Heat oil in a large skillet over medium heat. Add fish; pan-fry until golden brown, 3 to 4 minutes per side. Transfer fish to a plate. Add remaining 2 green chile peppers and onion seeds; cook and stir until chile peppers darken, 1 to 2 minutes.
• Pour turmeric paste into the skillet; cook and stir until mixture looks dry, about 1 minute. Pour in chile pepper paste; cook and stir until dry, about 1 minute. Pour in enough water to cover; bring to a simmer. Return fish to the skillet and continue simmering, covered, until fish flakes easily with a fork, about 6 minutes.