How to make Pomfret Ambotik -

Goan fish curry cooked with kokum.

Sanjeev Kapoor

This recipe is from the book Khazana of Healthy Tasty Recipes.

Main Ingredients : Pomfret (पापलेट), Turmuric Powder

Cuisine : Goan

Course : Main Course Seafood

For more recipes related to Pomfret Ambotik checkout Goan Fish Curry, Fish Ambat, Saas Ni Machhi, Pomfret Mappas . You can also find more Main Course Seafood recipes like Barta Meen Mashli Gashi Fish Parcels Butter Grilled Fish

Pomfret Ambotik

Pomfret Ambotik Recipe Card


Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Pomfret Ambotik Recipe

  • Pomfret 8 slices

  • Turmuric Powder 1 teaspoon

  • Salt to taste

  • Cumin seeds 1 teaspoon

  • Coriander seeds 1 tablespoon

  • Coconut 2 tablespoons

  • Dried red chillies 4

  • Ginger roughly chopped 1 inch piece

  • Garlic roughly chopped 8-10 cloves

  • Cloves 5

  • Cinnamon 2 inch stick

  • White vinegar 2 tablespoons

  • Oil 1 1/2 teaspoons

  • Onions finely chopped 2 medium

  • Green chillies slit 4-5

  • Thin coconut milk 3/4 cup

  • Kokum Water 3 tablespoons


Step 1

Pat the pomfret pieces dry. Marinate them with turmeric powder and salt for about fifteen minutes. Grind together cumin seeds, coriander seeds, coconut, red chillies, ginger, garlic, cloves, cinnamon and white vinegar to a fine paste.

Step 2

Heat oil in a non-stick pan, add onion and fry till light golden brown. Add ground paste and cook on medium heat for two minutes. Add two cups of water and bring it to a boil. Add marinated fish, green chillies and cook on high heat for two to three minutes or until the fish pieces are almost cooked.

Step 3

Stir in thin coconut milk and kokum water, adjust salt and mix gently. Reduce heat and simmer for three to four minutes. Serve hot with steamed unpolished 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 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.