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A classic Maharashtrian fish curry featuring tender pomfret simmered in a tangy and spicy coconut-based gravy. This coastal delight is aromatic and pairs perfectly with steamed rice or bhakri.
For 4 servings
Marinate the Fish
Prepare the Masala Paste
A classic Maharashtrian fish curry featuring tender pomfret simmered in a tangy and spicy coconut-based gravy. This coastal delight is aromatic and pairs perfectly with steamed rice or bhakri.
This maharashtrian recipe takes 45 minutes to prepare and yields 4 servings. At 333.23 calories per serving with 24.91g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Curry Base
Simmer the Curry with Fish
Garnish and Serve
If pomfret is unavailable, this curry works wonderfully with other firm white fish like kingfish (surmai), sea bass, or even large prawns.
For a spicier curry, add 1-2 slit green chilies along with the onion. For a milder curry with rich color, use Kashmiri red chili powder.
For a richer, creamier gravy (more like a Goan style), you can add 1/4 cup of thick coconut milk at the very end. Turn off the heat immediately after adding it to prevent curdling.
Pomfret is an excellent source of omega-3 fatty acids, which are crucial for supporting brain health, reducing inflammation, and maintaining a healthy heart.
Fish provides high-quality lean protein that is essential for building and repairing tissues, muscle growth, and overall body function.
The curry is infused with spices like turmeric, ginger, and garlic, all of which are renowned for their powerful anti-inflammatory and immune-boosting properties.
The combination of healthy fats from fish and antioxidants from the spices can contribute to better cardiovascular health by helping to manage cholesterol levels.
One serving of Paplet Saar contains approximately 350-400 calories, depending on the size of the fish portion and the amount of oil used. This estimate does not include accompaniments like rice or bread.
Yes, Paplet Saar can be very healthy. It's an excellent source of lean protein and omega-3 fatty acids from the fish. The spices like turmeric, ginger, and garlic offer anti-inflammatory benefits. To keep it healthier, be mindful of the amount of oil used.
Absolutely. This recipe is versatile and works well with other firm-fleshed fish such as kingfish (surmai), sea bass, or even red snapper. You can also use prawns, adjusting the cooking time accordingly.
If the curry is too tangy from the tamarind or kokum, you can balance the flavor by adding a small pinch of jaggery or sugar. Stir it in until it dissolves and taste again.
Yes, the ground masala paste can be prepared a day or two in advance. Store it in an airtight container in the refrigerator. You can also freeze it in portions for longer storage.
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