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    • Pomfret Ambotik

    Pomfret Ambotik

    Mark Sharron
    Easy
    30 minutes
    01-Feb

    Pomfret Ambotik is a traditional Goan dish made with Pomfret fish. This dish is known for its unique flavour and combination of ingredients which combine to create a mouth-watering culinary experience. It is a popular dish in Goa and is often served as a main course. The dish is easy to make and requires minimal effort, making it a great option for busy weeknights. The combination of tamarind paste, coconut milk, and spices gives this dish its distinct flavour. 

     

     

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    Ingredients

    • Pomfret fish (2-3 fillets)
    • Onions (2 large, chopped)
    • Garlic (4-5 cloves, minced)
    • Ginger (1 inch piece, minced)
    • Green chillies (2-3, chopped)
    • Tamarind paste (2 tablespoons)
    • Coconut milk (1 cup)
    • Coriander powder (1 teaspoon)
    • Cumin powder (1 teaspoon)
    • Turmeric powder (1/2 teaspoon)
    • Salt (to taste)
    • Oil (2 tablespoons)

    Method

    • How to Make Pomfret Ambotik
    • Pat pomfret fillets dry with a paper towel and season lightly with salt.
    • Heat oil in a wide, heavy-bottomed pan over medium heat.
    • Add chopped onions and sauté until translucent and slightly golden.
    • In a separate bowl, mix minced garlic, ginger, and green chillies.
    • Add this mixture to the pan with onions; sauté until fragrant.
    • Sprinkle in coriander powder, cumin powder, and turmeric powder.
    • Stir the spices and aromatics together until oil starts to separate from the masala.
    • In a separate small bowl, dilute tamarind paste with a little water to a pourable consistency.
    • Pour the diluted tamarind and coconut milk into the onion-spice mixture; stir to combine.
    • Bring the mixture to a gentle simmer; season with salt to taste.
    • Slide pomfret fillets gently into the simmering sauce, spacing them in a single layer.
    • Spoon sauce over fillets, reduce heat to low, and cover the pan.
    • Cook for 7–8 minutes until fish is opaque, just cooked through, and sauce thickens.
    • Taste and adjust salt or tanginess as needed before removing from heat.
    • Plate fillets carefully with a wide spatula; ladle sauce generously over the top.
    • Garnish with a few fresh green chilli slices or a sprinkle of chopped coriander (optional, for color).
    • Serve immediately with steamed rice or soft bread rolls.
    • Suggest drizzling extra coconut milk or a wedge of lime on the side for added richness and acidity.