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.
[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.
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