How to make Ambat Tikhat Pomfret -

Pomfret slices cooked in a hot and sour coconut gravy .

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pomfret (पापलेट), Dry Red Chillies

Cuisine : Maharashtrian

Course : Main Course Seafood

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For more recipes related to Ambat Tikhat Pomfret checkout Goan Fish Curry, Fish Ambat, Saas Ni Machhi, Pomfret Mappas . You can also find more Main Course Seafood recipes like Tamatar Wali Machchi - SK Khazana Thai Fish in Banana Leaf-Cook Smart Fish Veronique Lal Mirch Ki Machchi

Ambat Tikhat Pomfret

Ambat Tikhat Pomfret Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Ambat Tikhat Pomfret Recipe

  • Pomfret sliced 1 inch 2-3 medium

  • Dry Red Chillies 1 tablespoon

  • Salt to taste

  • Tamarind 1 lemon si

  • Garlic 5-6 cloves

  • Whole dry red chillies 6-8

  • Coriander seeds 2 teaspoons

  • Coconut,scraped 1 cup

  • Oil 3 tablespoons

  • Onions,chopped 2 medium

  • Turmeric powder 1 teaspoon

  • Coconut milk 1/2 cup

  • Fresh coriander leaves,chopped 2 tablespoons

Method

Step 1

Mix lemon juice with a little salt, apply liberally on the fish slices and keep aside. Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside. Dry roast black peppercorns, garlic, red chillies and coriander seeds separately and grind to a paste along with scraped coconut.

Step 2

Heat oil in a pan, add onions and stir-fry for two minutes or till translucent. Add masala paste and turmeric powder and sauté for two to three minutes. Add two cups of warm water, tamarind pulp and salt.

Step 3

Bring it to a boil, reduce heat and cook further on medium heat for three to four minutes. Gently slide in pomfret slices and cook on medium heat for four to five minutes or till fish is firm and cooked.

Step 4

Stir in coconut milk, reduce heat and simmer for a minute. Garnish with chopped coriander leaves and serve hot accompanied with steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.