Papletchi Amti

Papletchi Amti Recipe - A Delicious Indian Fish Curry

Region / culture: India | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 4

Introduction

Papletchi Amti is a traditional Maharashtrian fish curry that is bursting with flavors of coconut, mango, and spices. This dish is a perfect blend of tangy and spicy flavors that will leave your taste buds craving for more.

History

Papletchi Amti has been a popular dish in Maharashtrian households for generations. It is a dish that is often prepared during special occasions and festivals. The combination of fresh fish, coconut milk, and tangy mango or tamarind creates a unique and delicious flavor profile that is loved by many.

Ingredients

4 raw mangoes, skin removed (alternatively, 5 kokums or 1 tsp tamarind pulp)
2 onions, finely chopped
2 green chillies, chopped
2 pomphrets, cleaned and sliced
4 cups thick coconut milk
2 tbsp coriander seeds
1 tbsp chilli powder
1 tbsp chopped coriander leaves
8 curry leaves
1 tsp garlic paste
0.5 tsp ginger paste
0.5 tsp turmeric powder
2 tbsp oil
salt to taste

How to prepare

Apply half of the turmeric powder, half of the ginger-garlic paste, and salt to the fish. Marinate for 1 hour.
While the fish is being marinated, grind the coriander seeds, chili powder, remaining turmeric powder, and the remaining ginger paste to create a finely ground masala. Set aside.
Heat oil in a pan and add the curry leaves and green chilies. Then, add the onions. Stir-fry until golden.
Add the marinated fish and cook until done. Mix in the ground masala with 2 tbsp of water.
Once the fish is cooked, add mango pieces, kokums, or tamarind paste. Finally, add thick coconut milk and salt as needed. Simmer the mixture, boiling only once, without breaking the fish pieces.
Garnish with coriander leaves and serve with rice and pickle.

Variations

You can use different types of fish such as kingfish or mackerel instead of pomphret.
You can also add vegetables like drumsticks or okra to the curry for added flavor and nutrition.

Cooking Tips & Tricks

Make sure to marinate the fish for at least 1 hour to allow the flavors to penetrate the fish.

- Use fresh ingredients for the best flavor.

- Adjust the spice level according to your preference.

- Be careful not to overcook the fish, as it can become tough.

Serving Suggestions

Serve Papletchi Amti hot with steamed rice and a side of pickle for a complete meal.

Cooking Techniques

Marinate the fish to enhance the flavor.

- Use a combination of spices to create a flavorful masala.

- Simmer the curry gently to prevent the fish from breaking.

Ingredient Substitutions

You can use tamarind pulp instead of raw mango for a tangy flavor.

- You can use canned coconut milk if fresh coconut milk is not available.

Make Ahead Tips

You can marinate the fish ahead of time and refrigerate it until ready to cook.

Presentation Ideas

Garnish the Papletchi Amti with fresh coriander leaves for a pop of color.

Pairing Recommendations

Serve Papletchi Amti with steamed rice, roti, or bread for a satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

15g per serving

Fats

20g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in Vitamin C, Vitamin A, and Iron.

Alergens

This dish contains fish and coconut, which may be allergens for some individuals.

Summary

Papletchi Amti is a nutritious dish that is high in protein and healthy fats. It is also a good source of vitamins and minerals.

Summary

Papletchi Amti is a delicious and flavorful fish curry that is perfect for a special occasion or a family meal. With its unique blend of spices, coconut milk, and tangy mango or tamarind, this dish is sure to impress your guests and leave them wanting more.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a rainy day, and I was visiting my friend Meera's house. Meera's mother was in the kitchen, preparing a delicious looking fish curry called Papletchi Amti. The aroma of the spices wafted through the air, making my mouth water.

I had never tasted anything like it before, and I knew I had to learn how to make it. Meera's mother noticed my interest and invited me to join her in the kitchen. She showed me how to prepare the masala with a blend of spices like coriander, cumin, turmeric, and garam masala. She also taught me how to marinate the fish with lemon juice, salt, and red chili powder before adding it to the curry.

As we cooked together, Meera's mother shared the story behind the recipe. She had learned it from her own grandmother, who had passed it down through the generations. The dish was a family favorite and had been enjoyed at many special occasions and family gatherings.

I savored every bite of the Papletchi Amti that day, and I knew I wanted to make it a part of my own culinary repertoire. I asked Meera's mother for the recipe, and she graciously wrote it down for me. From that day on, Papletchi Amti became a regular dish in my kitchen.

Over the years, I have made the recipe my own, adding my own twist to the traditional flavors. Sometimes I like to add a bit of coconut milk for a creamier texture, or I might experiment with different types of fish to see how they pair with the spices.

I have shared the recipe with friends and family, and it has always been a hit. Everyone who tries it raves about the flavors and asks for the recipe. I always smile knowing that I have passed on a piece of culinary tradition to others, just like Meera's mother did for me.

One day, while visiting an old friend in a remote village, I stumbled upon a small fish market. The fresh catch of the day caught my eye, and I knew I had to buy some to make Papletchi Amti. The fishmonger, an elderly man with weathered hands and a kind smile, asked me what I was planning to make with the fish.

When I told him about the recipe I had learned from Meera's mother, his eyes lit up with recognition. He told me that the recipe for Papletchi Amti was a local specialty in the village, passed down from generation to generation. He offered to show me a few tips and tricks to make the dish even more flavorful.

We spent the afternoon cooking together, sharing stories and laughter as we stirred the pot and let the flavors meld together. The fish curry turned out even better than I had imagined, with a depth of flavor that I had never experienced before.

As I bid farewell to my new friend, he handed me a small packet of spices, telling me that they were a special blend that his grandmother had used in her version of Papletchi Amti. I thanked him warmly, feeling grateful for the unexpected gift and the opportunity to learn more about the dish that had captured my heart.

Now, whenever I make Papletchi Amti, I think of the people who have shared their knowledge and passion for cooking with me. From Meera's mother to the fishmonger in the village, each person has added their own unique touch to the recipe, making it truly special.

I am grateful for the connections I have made through food, and for the memories that each bite of Papletchi Amti brings to mind. It is more than just a dish to me – it is a symbol of love, tradition, and the joy of sharing good food with those we care about.

As I continue to cook and create new recipes, I carry the spirit of Papletchi Amti with me, knowing that every meal I make is a reflection of the people and experiences that have shaped me as a cook. And I am grateful for the journey that has led me to this delicious and beloved dish.