Skip to main content
Main

Papletchi Amti

A fish curry with mango or kokum or tamarind, coconut milk, and spices.

From the Recipes Wiki (Fandom) · 14 ingredients
Jump to recipe ↓

Why it works: Ginger and turmeric match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,776 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Papletchi Amti

Time1 hour

Ingredients

Directions

Prepare

  1. Apply half the turmeric powder, half the ginger-garlic paste, and salt to the fish, and marinate for 1 hour.

  2. While the fish is marinating, grind the coriander seeds, chilli powder, turmeric powder, and the remaining ginger paste into a finely ground masala. Reserve.

Cook the curry

  1. Heat oil and add the curry leaves and green chillies.

  2. Add the onions and stir-fry until golden.

  3. Add the fish and cook until done, adding the ground masala mixed with 2 tablespoons of water.

  4. When the fish is done, add the mango pieces or kokums or tamarind paste.

  5. Add the thick coconut milk and salt as needed, and simmer, boiling only once, without breaking the pieces.

Serve

  1. Garnish with coriander leaves and serve with rice and pickle.

Nutrition, whole recipe (rough)

560Calories
6 gProtein
41 gFat
48 gCarbs

Counts 8 of 11 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Coconut1/2 cup shredded (40g)283
Olive Oil1 tbsp (14g)119
Mango1 cup diced (165g)99
Onion1 medium (110g)44
Turmeric1 tsp ground (3g)9
Garlic1 clove (3g)4
Ginger1 tsp grated fresh (2g)2
Salt1 tsp (6g)0
Tamarindnot in our table0
Coriandernot in our table0
Seednot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Ginger + turmerictop 1% of all pairs
    Smell alikestrong
    Cooked together2,776 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Coriander + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together3,505 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Coriander + turmerictop 1% of all pairs
    Smell alikestrong
    Cooked together2,253 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Mango + coconuttop 1% of all pairs
    Smell alikestrong
    Cooked together221 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raw mango
Adds sourness that balances the rich coconut milk and spices.
Thick coconut milk
Provides fat and body, giving the curry a creamy, mellow texture.
Pomphret fish
Forms the main protein, cooking through in the sauce.
Onions
Browned slowly, they add sweetness and depth to the base.
Coriander seeds
Ground into the masala, they contribute warm, citrusy aroma.
Chilli powder
Supplies heat and colour to the masala.

The step that matters

Boiling only once after adding coconut milk. Coconut milk can split and turn grainy if boiled hard or repeatedly, and vigorous simmering breaks delicate fish pieces apart. Gentle, single simmering keeps the sauce smooth and the fish intact.

Swap the onion

How well each one fits the dish's main ingredients (mango, coconut, milk, coriander, garlic, ginger, turmeric):

  1. Capsicumfits better
  2. Sweet potatofits better
  3. Tomatofits better
  4. Onionthe original

Fit is the average pairing score against mango, coconut, milk, coriander, garlic, ginger, turmeric. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes