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Black Pomfret (Halwa) Ambotik, Fried Fish, and Rice

Writer's picture: Leander FernandesLeander Fernandes

Black Pomfret, also known as Halwa, is a fish that pairs beautifully with the tangy and flavourful Ambotik curry. Served alongside crispy fried fish and rice.


Ingredients for Ambotik Masala:



9 Kashmiri chilies



1 teaspoon cumin seeds



1/2 teaspoon peppercorns



1/2 teaspoon turmeric powder



1 tablespoon ginger-garlic paste



Small ball of tamarind



1/4 cup Goan coconut toddy vinegar



1 onion, sliced



Grind all the above ingredients into a fine paste.



Ingredients for the Curry:



1/4 teaspoon mustard seeds



A few curry leaves



1 onion, finely chopped or sliced



Method to Prepare the Curry:



Heat oil in a vessel and add mustard seeds, curry leaves, and onions. Sauté until the onions turn light brown.



Add the ground Ambotik masala, along with the required amount of water. Season with salt to taste and cook for 2 minutes on medium flame.



Gently add the black pomfret pieces (head, tail, and slices) to the curry and cook until done.



Ingredients for Fried Fish:



1 1/2 teaspoons chili powder



1 1/2 teaspoons coriander powder



1/2 teaspoon cumin powder



1/2 teaspoon pepper powder



1/2 teaspoon garam masala powder



1/4 teaspoon turmeric powder



Salt to taste



1 tablespoon ginger-garlic paste



2 teaspoons vinegar



Method for Fried Fish:



Mix the spices and ginger-garlic paste with vinegar to form a thick paste.



Coat the fish slices evenly with the spice mixture.



For an extra crunch, coat the marinated fish with panko breadcrumbs


or


you can also use semolina, or a combination of rice flour and semolina.



Shallow fry the coated fish slices until golden brown and crisp.



you can substitute black Pomfret with pomfret, shark fish, king fish, Bombay ducks, or mackerel.






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