'Ambot' means 'Sour' in konkani & 'Tik' means 'Pungent'. This is a traditional dish in both Goa & Mangalore. The preparation style is a little different though, but the majority of the ingredients remains the same. I got this recipe from one of my Goan friends.
The tamarind, peppercorns & red chillies add a distinct flavour to the dish. You can substitute prawns for any other fish of your choice. Mangaloreans & Goans prepare Ambot Tik of skate, shark or catfish as they absorb the hot & sour flavour of the gravy very well.
To make Ambot-Tik, you need :
1/2 kg prawns or any fish of your choice
1 onion, finely sliced
2 tbsp oil
Grind the below ingredients using very little water :
10 dried kashmiri red chillies ( they are less spicy & add more colour to the curry)
1/4 tsp cumin seeds
4 peppercorns
1/4 tsp turmeric powder
4 cloves garlic
1/2 inch ginger
marble sized ball tamarind
Apply salt to the prawns & keep aside.
Heat oil in a vessel. Fry onion till it is golden brown. Add the ground masala. Fry for sometime. Add a cup of water & allow to boil. Add the prawns. Cook till tender on low flame. Add salt & vinegar, only if necessary.
Goes well with steamed rice.
6 comments:
Hey Neelu... It got solved. Actually, I had blocked pop-ups on my pc, which indirectly affected my posts. Try at ur end, if u have blocked any pop-ups.. & hope that solves...
Yay this is my fave. We also prepare this curry with mackerel or pomfret and its just slightly different from thr goan version. I love this curry with rice and sol kadhi :-)
Hey Ashwini... My mom too prepares the mangalorean version of this recipe which is slightly different from the goan one. I plan to post that soon..
Hi I have libnked your recipe here Spicy fish curry
@ ashwini (or tina) can u give the recipe of sol kadhi??
Also, tina can we use the kashmiri mirch powder instead of whole chillies? i ve difficulty getting the kashmirir whole mirch here..
and please post the manglorean style recipe soon too.. I have blogrolled u so will keep coming back..
Great recipes and pictures! Thanks for sharing and hope to see more Mangy delicacies!
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