How to make Fish Ambat - Pomfret cooked in hot and sour coconut gravy
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Pomfret (पापलेट), Onions (प्याज़ )
Cuisine : Karnataka
Course : Main Course Seafood
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Fish Ambat Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
For more recipes related to Fish Ambat checkout Saas Ni Machhi, Pomfret Mappas, Chilli Garlic Dragon Fish, Grilled Fish With Curried Coconut Sauce . You can also find more Main Course Seafood recipes like Smoked Five Spice Fish with Tamarind Sauce, Papletche Bhujne, Fish Veronique, Crab in Black Pepper Sauce.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve :
Level Of Cooking : Moderate
Taste : Sour
Ingredients for Fish Ambat Recipe
Pomfret 8 slices
Onions 2 medium
Oil 2 tablespoons
Salt to taste
Turmeric powder 1/2 teaspoon
Bedgi whole dry chillies roasted 3/4
Coriander seeds 1/2 teaspoons
Garlic 3/4 cloves
Scraped coconut 1 cup
Kokum petals 8-10
Coconut oil optional 1 teaspoon
Fresh coriander leaves chopped 1 tablespoon
Green chilli finely chopped optional 1
Ginger optional 1/2 inch piece
Method
Step 1
Chop onions in a chopper. Heat oil in a non stick pan. Sprinkle salt and ¼ tsp turmeric powder over the fish pieces and set aside for 10-15 minutes.
Step 2
Grind red chillies, coriander seeds, garlic and coconut with a little water to a fine paste. Add onions to the pan and sauté till golden.
Step 3
Add the ground paste and half a cup of water and mix. Cook for a few seconds. Add kokum petals and 2 cups water, salt, remaining turmeric powder and mix well. Cover and let the gravy cook for 3-4 minutes.
Step 4
Uncover, add the fish pieces and mix gently. Cook till the fish is just cooked, taking care that the fish does not get overcooked. Drizzle coconut oil, if you like the flavour of the oil, and transfer into a serving dish.
Step 5
Garnish coriander leaves and serve hot with steamed rice. You can also garnish with chopped green chilli and ginger.
