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Ambot tik
Ambot tik: Goa's sour-hot fish curry with kokum, tamarind and red chilli paste
Ambot tik means sour and spicy in Konkani, and that is exactly what this Goan Catholic curry is: firm fish, often shark or catfish in Goa (any firm white fish or kingfish at home), in a thin, brick-red gravy of Kashmiri and hot chillies ground with garlic, cumin, turmeric and vinegar, soured further with tamarind and kokum. It is a weekday lunch with rice, and many say it is better the next day. The common mistake is boiling the fish hard once it goes in, which breaks it into flakes before it reaches the plate. Fish is done when the flesh is opaque all the way through and flakes when pressed. Chef's tip: marinate the fish in salt and turmeric in the fridge for 15 minutes; it firms the flesh and seasons it to the bone.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the fish
- 1 ⅓ lb firm white fish or kingfish steakscut in 5 cm pieces
- ½ tsp salt
- ¼ tsp ground turmeric
For the masala
- 8 dried Kashmiri red chilliesseeded
- ¾ in ginger
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp ground turmeric
- 2 tbsp coconut or cane vinegar
For the curry
- 2 tbsp coconut oil
- 1 onionfinely chopped
- 1 tbsp tamarind pulp
- 4 dried kokumrinsed
- 1 ½ cups water
- ¾ tsp salt
- ½ tsp sugar or jaggery
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Method
0/6 doneStep 1: Rub 1 ⅓ lb firm white fish or kingfish steaks with ½ tsp salt and ¼ tsp ground turmeric and keep it covered in the fridge for 15 minutes.
15 minStep 2: Soak 8 dried Kashmiri red chillies and 3 dried hot red chillies in hot water for 10 minutes, drain, and grind with 6 garlic cloves, ¾ in ginger, 1 tsp cumin seeds, 1 tsp coriander seeds, ½ tsp ground turmeric and 2 tbsp coconut or cane vinegar to a smooth paste.
12 minStep 3: Heat 2 tbsp coconut oil in a wide pan over medium heat and fry 1 onion for 6–7 minutes until soft and golden.
7 minStep 4: Add the paste and fry for 4–5 minutes, stirring, until it darkens and the oil separates at the edges.
5 minStep 5: Add 1 ½ cups water, 1 tbsp tamarind pulp, 4 dried kokum, ¾ tsp salt and ½ tsp sugar or jaggery and simmer 5 minutes until slightly thickened.
5 minStep 6: Slide in the fish in one layer and simmer very gently for 6–8 minutes, shaking the pan rather than stirring, until the fish is opaque all through and flakes when pressed. Rest 10 minutes before serving with rice.
8 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 30 g
- Carbs
- 8 g
- Fat
- 12 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ambot tik take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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