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Pomfret Amti Curry From The West Coast Of

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Ingredients

Adjust Servings:

	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

Nutritional information

401.2

Calories

337 g

Calories From Fat

37.5 g

Total Fat

29.2 g

Saturated Fat

0 mg

Cholesterol

45.3 mg

Sodium

19.3 g

Carbs

3 g

Dietary Fiber

10.1 g

Sugars

4.6 g

Protein

266g

Serving Size

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Pomfret Amti Curry From The West Coast Of

Name: Pomfret Amti Curry From The West Coast Of
Prep time: 20 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Indian
Ingredients: : 2; : 1; : 8; : 2; : 2; : 4; : 2; : 2; : 1; : 1

Features:

Cuisine:

Indian

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.

105 min
Serves 6
Easy

Ingredients

Directions

Pomfret Amti (Curry from the west coast of India),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.,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.

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Steps

1 Done	Marinate the Pomfrets With Half the Turmeric Pdr, Half the Ginger-Garlic Paste and Salt For an Hour.
2 Done	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 Done	Heat Oil and Temper With the Green Chillies and the Curry Leaves.
4 Done	Add Onions and Saute Till Golden Brown.
5 Done	Add the Ground Masala and Saute Till the Oil Leaves the Masala.
6 Done	Add 2 Tblsp of Water.
7 Done	Add the Fish and Cook Till Done.
8 Done	Add the Mango Pcs/ Kokum/ Tamarind.
9 Done	Lastly Add the Coconut Milk.
10 Done	Simmer Boiling Only Once Being Careful That the Pcs of Fish Don't Disintegrate.