Goan Ambot Tik

The Goan Ambot Tik Curry is a fish preparation which is spicy and tangy. This Ambot Tik is different from the version I had posted earlier. This one was shared to me by Aunt Rosy and she uses Kite Fish. She uses Bedgi chillies instead of Kashmiri. Since I do not eat kite fish, I have made this with shark. (click here for the other one)

Serves: 4 to 6 Persons

Prep. Time: 25 Mins.

Cooking Time: 20 to 25 Mins.

Ingredients:

[Standard Measure – 1 cup = 200 ml.]

• Kite / Shark Fish (cleaned & cut into pieces) – 500 gms. (cleaned)
• Onion (finely chopped) – 1 medium
• For the Masala Paste:
  • Dry Red Kashmiri Chillies (deseeded) – 02
  • Dry Bedgi Chillies (deseeded) – 12
  • Ginger – ½ inch
  • Garlic – 6 cloves
  • Onion – 1 small
  • Tomato – 1 small
  • Cloves – 6
  • Cinnamon – 1 inch
  • Pepper Corns – 10 to 12
  • Cumin Seeds – ½ tsp.
  • Corriander Seeds – 1 tsp.
  • Turmeric Powder – ½ tsp.
  • Tamarind – 1 marble sized ball
• Kokum – 5 to 6 petals
• Oil – 2 tbsp.
• Salt – 2 tsp. or to taste

Step 1:    Wash the fish pieces, drain well and apply 1 ½ tsp salt and keep aside for 15 to 20 minutes.

Step 2:     Soak the chillies and tamarind in ½ cup warm water for 15 minutes. Grind the soaked chillies along with the other ingredients for the masala to a slightly coarse paste (don’t grind fine).

Step 3:     Add the oil to a vessel and add the onion and sauté on low heat till light golden. Next add the ground masala and sauté for 3 to 4 minutes. Add the pieces of fish and mix well. Add 400 to 500 ml hot water and mix.

Step 4:     Check for salt and add if required. Cover the vessel with a lid and cook on medium heat for 10 to 12 minutes. Switch off the heat, add the kokum and leave covered for 5 minutes before serving.