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Ingredients
- Serves 4 people
For the Fish Ambotik curry:
1 kg fish, cut into 1.5-inch cubes
2 white onion, finely-chopped
1 tomato, finely-chopped
4 green chilies, slit in half lengthwise
7 to 8 pieces Kokum (garcinia indica)
500 ml water
10 ml oil
2 to 3 g salt to taste
For the Ambotik Masala:
14 to 15 dried red chilies, deseeded and roughly-chopped
5 g cumin seeds
3 g black peppercorns
10 g sugar
25 g white vinegar
15 to 20 cloves of garlic, roughly-chopped
½ tomato, roughly-chopped
½ white onion, roughly-chopped
4 to 5 sprigs of fresh coriander leaves, finely -chopped
50 ml water
For Garnish:
few sprigs of fresh coriander leaves
Fish Ambotik (Spicy and Sour Fish Curry)
Fish Ambotik curry is a famous sour and spicy seafood dish commonly found in India’s western province of Goa and along the Konkan belt of Maharashtra. The unique sour flavor of the dish comes from the tamarind and fenugreek seeds while the heat is added from the dried red chilies and garlic. Ambotik as a dish can be made with a variety of fish, the most famous being Mori (shark). This recipe however, uses a more sustainable choice of Indian Mackerel.
- Medium
- 20 min
- 20 min
- 15 min
- 4 steps
- 19 Ingredients
- Medium
- 4 steps
- 19 Ingredients
- 20 min
- 20 min
- 15 min
Instructions
-
Prepare the fish
- Rinse the fish under cold running water and pat dry.
- Transfer to a plate and season with 2 g salt
-
Make the Ambotik Masala
- In a blender, add all the ingredients for Ambotik Masala.
- Start blending all the ingredients into a smooth paste.
- If the blender is over filled, blend the ingredients in batches.
- Add 50 ml water while blending to ensure that you achieve a smooth paste.
- Once a smooth paste is achieved, transfer the Masala to a bowl and set aside.
-
Combine ingredients and cook the Fish Ambotik curry
- In a large pot over medium heat, add oil and heat. Add the onions and cook until they are translucent, or for about 2 to 3 minutes.
- Add the chilies and Kokum, and cook for a minute. Add the tomatoes.
- Cook the tomatoes until they are soft or for about 3 to 4 minutes.
- Once the tomatoes are soft, add the Ambotik Masala from the previous step and cook for about 2 to 3 minutes.
- Add the water and simmer for about 8 to 10 minutes. Add 1 g salt and taste the curry. You might have to adjust the sweetness and acidity by adding sugar or vinegar.
-
Cook the fish in the Ambotik curry
- As the curry is gently simmering, add the fish to it.
- Cook the fish in the curry until it is tender, or for about 4 to 5 minutes.
Garnish and Serve!
Serve the Fish Ambotik piping hot in a bowl and garnish with a few sprigs of coriander.
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Ingredients
- Serves 4 people
-
For the Fish Ambotik curry:
1 kg fish, cut into 1.5-inch cubes
2 white onion, finely-chopped
1 tomato, finely-chopped
4 green chilies, slit in half lengthwise
7 to 8 pieces Kokum (garcinia indica)
500 ml water
10 ml oil
2 to 3 g salt to taste
-
For the Ambotik Masala:
14 to 15 dried red chilies, deseeded and roughly-chopped
5 g cumin seeds
3 g black peppercorns
10 g sugar
25 g white vinegar
15 to 20 cloves of garlic, roughly-chopped
½ tomato, roughly-chopped
½ white onion, roughly-chopped
4 to 5 sprigs of fresh coriander leaves, finely -chopped
50 ml water
-
For Garnish:
few sprigs of fresh coriander leaves
Nutrition
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