Thursday, 8 June 2017

Deconstructed Ambon-Tik / Sour and Hot Fish Curry #sikandalouscuisine Recipe Credits - The Essential Goa Cookbook



This is a delicious rustic curry not for the fainthearted ! A fine example of Portuguese influence in Goan food , Ambot means Sour and Tik means spicy in Portuguese . Adjust heat factor , keep it basic and simple , this isn't a shahi type of a dish .Coconut is an option here. 

I had fun with the recipe - I grilled my fish on skewers applying some oil and a bit of Ambotik Paste , The fish tasted great grilled like this too . However to make this dish the traditional way just follow the recipe . If you like spice and sour , you will love this.

250 Grams Cubed Fish - I like to lightly sauté my fish for curries.
2 Drumsticks Peeled and Cut 1" , this is my adaption as I had some at home.
1 Onion Chopped.
2 Tablespoons Thick Tamarind Paste.
2-3 Kokum Petals ( Give color and a hint of a sweet balance ).
Vinegar To Taste.
Salt.
1/2 Teaspoon Kashmiri Red Chilli Powder ( Color ).

Ambon Tik Paste - Grind With 1 Tablespoon Vinegar.
8-10 Dried Red Chilies.
4-5 Cloves Garlic.
10-15 Black Peppercorns.
1 Teaspoon Jeera.
1/2 " Ginger.
2-3 Tablespoons Coconut Grated - Optional.

1. Heat oil , fry onions till brown , add red chile powder , then the Ambot Tik Paste along with kokum and salt. Saute a minute.
Add  tamarind paste , 2 cups water and bring to a rolling boil , simmer 7-8 minutes.
2. By now your curry base is ready - taste it , adjust flavours and add in fish , vinegar if needed , cook 2 minutes and take off heat.
3. Allow the dish to rest for flavors to develop and settle .This dish taste yum with thick rice and isn't reheated when serving an hour later.

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #veebaasianhawkersmarket
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ #sikandalouscuisine
More About My Work At , http://sikandalous-cuisine.blogspot.in/

1 comment:

  1. Lovely... looks really yummy...
    Just a note, though, I wld recommend that the grated coconut in the masala be compulsory - not optional. The coconut give an excellent mildly sweet balance to the fiery spices in the masala, besides adding that coastal touch to the dish.

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