The silver pomfret is called Paplet in Marathi. Pomfrets are really good for health as they are low in calories and fat but are rich in protein and have high quantities of Omega 3 fatty acids.
One of our Maharashtrian friends had invited us to lunch some years ago. The dish that stole the show that day was the pomfret. I simply had to ask her for the recipe for this dish which is popular in the Konkan areas and in Goa. She gave this willingly but in a general sense as she did not know the exact measurements.
I tried it out a few times before I perfected it and am glad to share my version of this popular dish.
Here's hoping you will love it - as much as we do!!
- Paplet (Pomfret), 500- 600 gms or about 7-8 slices
- Onions, 2
- Garlic Cloves, 7
- Poppy Seeds, (Khus Khus), 2 tsp
- Fresh Coconut Gratings, 1/2 cup
- Turmeric Powder, 1/2 tsp + a little for marination
- Chilli Powder, 4 tsp
- Coriander Powder, 1 and 1/2 tsp
- Cumin Powder, 1 tsp
- Tamarind, 2 tsp
- Salt, to taste
- Oil, 2 and 1/2 tbsp
Clean the pomfret, de-gut and make into slices.
Wash the fish slices 3-4 times in water and drain the water fully
Apply turmeric powder and salt to the fish slices and keep aside to marinate for about 15 minutes
Chop the onions
Crush the garlic cloves
Soak the tamarind in warm water for 10 minutes and extract the pulp
Heat 1 tbsp of oil in a kadhai and sauté the chopped onions, crushed garlic and poppy seeds till the onions turn translucent
Next add the fresh coconut gratings, mix well and fry for a few minutes
Allow it to cool and transfer to a mixer jar
Now grind this mixture to a fine paste adding just the required amount of water
In the same kadhai, heat the remaining oil and on medium heat add the ground paste and sauté for 1-2 minutes
To this add the turmeric powder, chilli powder, coriander powder, cumin powder and salt to taste
Remember that some salt has already been added to the fish for marination
Saute this for about 1 minute
Add the tamarind pulp and immerse the fish slices one by one
Cover and cook for 7-8 minutes or till the fish gets done and the gravy thickens
Switch off the gas and transfer to a serving bowl
Serve the Paplet Masaledar with hot steamed rice
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