Papleta ambat recipe - Pomfret curry using coconut

Papleta ambat - One of my most favorite ways to eat fish is this coconut based fish curry. Curry is called as ambat in konkani and pomfret is known as paplet. This is almost similar to sungta ambat but in paplet ambat I don't use onions. What I love about paplet is that it has soft bones and it is easy to handle. I have already posted few fish recipes that I made using coconut and tamarind. The paplet ambat is  absolutely delicious, spicy, slightly tangy and tempting.

Papleta Ambat Recipe - Pomfret  Curry using Coconut

Prep time : 20 mins
Cook time : 20 mins
Total time : 40 mins
Recipe type : Seafood
Cuisine : Konkani
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients 

• 10  mediun sized pomfret slices / paplet
• Salt to taste

Grind to paste

• 2 ½ cups grated coconut
• 1 small lemon sized tamarind
• 10  garlic flakes
• 3 tbsp coriander seeds, roasted
• 14 dry red chillies (preferably byadagi)
• 1 tsp turmeric powder

Method 

1. Grind the ingredients mentioned under "Grind to paste" through  a mixer to a smooth paste adding required water and set aside.
2. Cut the pomfrets and remove the unwanted parts of the pomfrets using a sharp knife.
3. Cut each pomfret into 2 - 3 slices. Clean and wash them thoroughly under running water. Rub with salt and wash.
4. Take a  deep vessel, add the masala paste and salt. Add  water to make a medium thick curry.   
5. Bring it to boil on a medium flame.  Once the  masala boils,  add  the pomfret slices and cook it on high flame for 10 minutes. Simmer for 5 minutes and remove from the flame. 
6. Keep it aside for 5 minutes and serve the papleta  amabt hot with steamed rice. 

Note 

1. While buying fish, always check for the freshness of the fish. Check for the bright and shiny colour and bright eyes. 
2. While checking pomfret, press the head with the finger tips. If the thick white water oozes out, the pomfret is fresh.