Delicious mouth watering Recipes.

            AMBAT TIKHAT POMFRET

Ingredients                                         Quantity

 Pomfrets                                              2-3 (300-350gms each)          

Lemon juice                                         1 tbsp

Salt                                                      to taste

Tamarind                                              1 lemon sized ball

Oil                                                        3 tbsps

Onions (finely chopped)                       2 medium sized

Turmeric powder                                  1 tsp

Fresh coriander leaves (chopped)       2 tbsps

Coconut milk                                        ½ cup

For paste

Peppercorns                                        ½ tsp

Garlic                                                    5 – 6 cloves

Coriander seeds                                  2 tsps

Red chillies whole                                6 – 8

Coconut (scraped)                               1 cup

 Method of preparation

 .      Clean, wash and cut fish into one and half inch thick slices and pat dry with an absorbent kitchen towel. Mix lemon juice with a little salt, apply liberally on the fish slices and keep aside.

2.      Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside.

3.      Dry roast peppercorns, garlic, red chillies and coriander seeds separately and grind to a paste along with scraped coconut.

4.      Heat oil in a pan, add onion and stir-fry for two minutes or till translucent. Add masala paste and turmeric powder and sauté for two to three minutes.

5.      Add two cups of warm water, tamarind pulp and salt. Bring it to a boil, reduce heat and cook further on medium heat for three to four minutes.

6.      Gently slide in pomfret slices and cook on medium heat for four to five minutes or till fish is firm and cooked. Stir in coconut milk, reduce heat and simmer for a minute.

7.      Garnish with chopped coriander leaves and serve hot accompanied with steamed rice.