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A classic Maharashtrian fish curry featuring tender pomfret in a tangy, spicy coconut gravy. The sourness from kokum perfectly balances the rich coconut and spices, making it a coastal delight.
For 4 servings
Marinate the Fish
Prepare the Masala Paste
Make the Curry Base
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A classic Maharashtrian fish curry featuring tender pomfret in a tangy, spicy coconut gravy. The sourness from kokum perfectly balances the rich coconut and spices, making it a coastal delight.
This maharashtrian recipe takes 50 minutes to prepare and yields 4 servings. At 343.12 calories per serving with 25.74g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry and Cook the Fish
Garnish and Serve
This curry works wonderfully with other firm-fleshed fish like Kingfish (Surmai), Mackerel (Bangda), or even prawns.
Increase the number of green chilies or add a pinch of black pepper powder at the end for extra heat.
For a richer, creamier gravy, use thick coconut milk instead of water in the final step. Adjust the consistency as needed.
Pomfret is a great source of Omega-3s, which are essential for maintaining cardiovascular health, reducing inflammation, and supporting brain function.
The curry is rich in spices like turmeric, ginger, and garlic, which contain powerful compounds like curcumin and gingerol known for their potent anti-inflammatory effects.
Coconut is a key ingredient that provides medium-chain triglycerides (MCTs), a type of healthy fat that can be a quick source of energy for the body.
Fish is a high-quality lean protein that is crucial for muscle repair, building tissues, and overall body function.
Yes, Paplet Ambat can be very healthy. Pomfret is an excellent source of lean protein and Omega-3 fatty acids, which are beneficial for heart and brain health. The use of coconut provides healthy fats, and spices like turmeric have anti-inflammatory properties. To make it healthier, use minimal oil.
One serving of Paplet Ambat (approximately 325g) contains around 350-400 calories. The exact count can vary based on the amount of oil and coconut used, and the size of the fish.
'Ambat' in Marathi means 'sour'. The name 'Paplet Ambat' refers to a sour pomfret curry, with the characteristic tanginess coming from kokum.
Fresh pomfret is highly recommended for the best taste and texture. However, if you only have access to frozen pomfret, make sure to thaw it completely and pat it dry before marinating.
It is traditionally served with steamed rice, which soaks up the delicious gravy. It also pairs exceptionally well with Bhakri (flatbreads made from jowar or rice flour) or chapati.
Store any leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid breaking the fish.