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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
1 teaspoon garlic paste
1/2 teaspoon turmeric

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

Features:
    Cuisine:

      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

      Share

      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.

      11
      Done

      Season to Taste.

      12
      Done

      Garnish With Coriander Leaves and Serve Hot With Steamed Rice.

      Avatar Of Luke Patel

      Luke Patel

      Indian cuisine expert known for his flavorful and aromatic curry dishes.

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