August 10, 2019

Recipe for Goan Ambot Tik (Hot & Sour Fish Curry)

Name: Recipe for Goan Ambot Tik (Hot & Sour Fish Curry)
Prep time: 30 min
Cook time: 20 min
Total time: 55 min
Yield: 8 People
Ingredients: 1 kg Fish(shark or Prawns or Squids or Catfish or Rayfish(kite)or Kingfish or the fish of your choice); 2 Large Onions(chopped fine. 1.5 for the sauté and 1/2 for the masala); 1 Tomato(chopped fine. 1/2 for the sauté and 1/2 for the masala); 4 Green Chillies (slit); 7-8 Binda Sola(kokum); 1 Veg Bouillon cube(6 gms); 2 tbspn Oil; Approximately 3-4 cups of water; 24 Kashmiri Chillies(roughly hand broken); 1 Tbspn Cumin seeds; 1 Tspn Pepper Corns; 1 Tspn Coriander Seeds(Optional. The Traditional Ambot tik recipe doesn't call for Coriander seeds); 1.5 Tspn Sugar; 2.5 Tbspn Vinegar; 15-20 Medium cloves of Garlic(roughly cut); 1/2 Tomato; 1/2 Onion; 4-5 sprigs of Fresh Coriander Leaves(Optional. chopped fine)

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Recipe for Goan Ambot Tik (Hot & Sour Fish Curry)

Hot and Fiery Ambot Tik! 🤤🔥😋

Ambot is the Konkani word for Sour and Tik means Spicy.

In our family, we enjoy our Ambot Tik Hot, Spicy and Tangy to an extent where our tongues are out and eyes are teary😂 For us, the fun lies in that🙈

I've always made Ambot tik using either Shark(Mori), Kite fish, Prawns or Squids. This is the first time I've made Ambot tik using Kingfish because I couldn't find Baby Sharka Doo Doo Doo 😛😛(all big fellows in the market and they become rubbery)So, The bitter better half and some friends suggested, let's buy Kingfish! But I was pretty happy with the variation!

The only disappointment was that when I was serving, the fish broke. I guess I should have just put it in the curry and turned off the flame and allowed it to cook in it's own heat. Anyway, good learning for me🙏🙏🙏

Course Main Course

Cuisine Goan

Keyword Ambot tik, Ambotik, Amotik, fish curry, Hot and Sour Fish Curry

Prep Time 30 minutes

Cook Time 20 minutes

Resting Time 5 minutes

Total Time 55 minutes

Servings 8 People

Ingredients

1 kg Fish(shark or Prawns or Squids or Catfish or Rayfish(kite)or Kingfish or the fish of your choice)
2 Large Onions(chopped fine. 1.5 for the sauté and 1/2 for the masala)
1 Tomato(chopped fine. 1/2 for the sauté and 1/2 for the masala)
4 Green Chillies (slit)
7-8 Binda Sola(kokum)
1 Veg Bouillon cube(6 gms)
2 tbspn Oil
Approximately 3-4 cups of water

Make a smooth fine paste of these ingredients

24 Kashmiri Chillies(roughly hand broken)
1 Tbspn Cumin seeds
1 Tspn Pepper Corns
1 Tspn Coriander Seeds(Optional. The Traditional Ambot tik recipe doesn't call for Coriander seeds)
1.5 Tspn Sugar
2.5 Tbspn Vinegar
15-20 Medium cloves of Garlic(roughly cut)
1/2 Tomato
1/2 Onion
4-5 sprigs of Fresh Coriander Leaves(Optional. chopped fine)

Instructions

Cut the fish into shapes and sizes of your preference. Wash the fish and season with 1 Tbspn Salt and keep aside for about 30 minutes. I've used Kingfish
In a vessel, add the oil, chopped onion, tomato, chillies and Binda Sola and place it on medium flame
Once the onions turn translucent, add the masala paste. Add water to the mixer, give it a nice shake and add 3-4 cups of water into the vessel. Also add the Veg cube
Let the curry boil for around 10 minutes or so Check for Vinegar, Salt(you may not need, as the fish contains salt)
After 10 minutes, as the curry is rigorously boiling, add the Fish and Coriander leaves into the curry and turn off the flame in exactly 30 seconds(if using Kingfish, Squid or Prawns. If using Shark allow it to boil for 5 minutes and then turn off the flame)
Let it rest for around 5-7 minutes
Enjoy this Sweet, Spicy and Tangy Ambotik with with Kodok Pao or Plain White/Brown rice! Yummmmm👌👌👌