Pomfret Amti (curry From The West Coast Of India)

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 marinate the pomfrets with half the turmeric pdr, half the ginger-garlic paste and salt for an hour.
• 2 grind to a fine paste the coriander seeds, chilli powder, the remaining turmeric powder, and what is left of the ginger and garlic paste.
• 3 heat oil and temper with the green chillies and the curry leaves.
• 4 add onions and saute till golden brown.
• 5 add the ground masala and saute till the oil leaves the masala.
• 6 add 2 tblsp of water.
• 7 add the fish and cook till done.
• 8 add the mango pcs/ kokum/ tamarind.
• 9 lastly add the coconut milk.
• 10 simmer boiling only once being careful that the pcs of fish don't disintegrate.
• 11 season to taste.
• 12 garnish with coriander leaves and serve hot with steamed rice.