Difference between revisions of "Papletchi Amti"
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* [[salt]] to taste | * [[salt]] to taste | ||
| − | == | + | == Procedures == |
# Apply half the [[turmeric]] powder, half the ginger-[[garlic]] paste and [[salt]] to the fish, and marinate for 1 hour. | # Apply half the [[turmeric]] powder, half the ginger-[[garlic]] paste and [[salt]] to the fish, and marinate for 1 hour. | ||
# While the is being marinated, grind the [[coriander seed]]s, [[chilli powder]], [[turmeric]] powder and the remaining [[ginger]] paste to a finely ground [[masala]]. Reserve. | # While the is being marinated, grind the [[coriander seed]]s, [[chilli powder]], [[turmeric]] powder and the remaining [[ginger]] paste to a finely ground [[masala]]. Reserve. | ||
Latest revision as of 12:41, 28 June 2012
Description
- Ethnicity - Marathi, West Indian
- Type of meal - Party, Lunch, Dinner
Ingredients
- 4 raw mangoes, skin removed (alternately, 5 kokums or 1 tsp tamarind pulp)
- 2 onions, chopped finely
- 2 green chillies, chopped
- 2 pomphrets, cleaned and sliced
- 4 cups thick coconut milk
- 2 tbsp coriander seeds
- 1 tbsp chilli powder
- 1 tbsp coriander leaves, chopped
- 8 curry leaves
- 1 tsp garlic paste
- ½ tsp ginger paste
- ½ tsp turmeric powder
- 2 tbsp oil
- salt to taste
Procedures
- Apply half the turmeric powder, half the ginger-garlic paste and salt to the fish, and marinate for 1 hour.
- While the is being marinated, grind the coriander seeds, chilli powder, turmeric powder and the remaining ginger paste to a finely ground masala. Reserve.
- Heat oil and add the curry leaves and green chillies. Then add onions. Stir fry till golden. Add and cook till done, adding ground masala mixed with 2 tbsps of water.
- When the is done, add mango pieces or kokums or tamarind paste. Lastly add thick coconut milk, and salt as needed. Simmer, boiling only once, without breaking the pieces.
- Garnish with coriander leaves and serve with rice and pickle.
