Pomfret Curry or Paplet Tepla Ambat in konkani
7-8 pieces of Pomfret
Lemon Juice 1 tsp
Coconut 1 cup
Red chillies 6-7
1/2 tsp Coriander seeds
Chopped Ginger 1 /2 tsp
Turmeric a 1/2 tsp
Tamarind pulp 2 tsp /Kokum pieces 2-3
Coconut oil 1 tsp
Marinate Wash and Cleaned fish with lemon Juice ,salt and turmeric powder for 15min.
In the mean time heat oil in Kadhai and sauté Red Chillies and coriander seeds for a minute.
Now Grind coconut with red chillies and turmeric to a very very smooth paste .
Keep it aside the ground paste.
Now add a tsp of water along with teppal in a mixture and grind for a minute (only till a white juice is got.No need to be ground to paste).
Now take out crushed teppal which to be used while boiling the ground . Keep it aside the teppal Juice.
Heat the ground masala with sufficient water to get a gravy. Add teppal Juice ,kokum pieces / tamarind juice, crushed teppal ,ginger ,salt and cook till the gravy starts boiling.
Now add fish and cook till the fish turns color to white .
Now sprinkle little coconut oil on the Curry.
Adjust salt as per taste.
Pomfret Curry / paplet tepla Ambat is ready.
Recipe courtesy : Amber Ulman