Flavors of Mumbai

Goan Fish Ambotik

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My Grandmother’ specialty Goan Fish Ambotik.

I have grown up eating Fish Ambotik. Goan Fish Ambotik has a tangy, sweet and hint of spicy taste. This Goan  Fish Ambotik has a flame orange color. It tastes great with steamed rice or Pav. There are lot of variations to make Fish Ambotik. My mom has slightly modified this Goan Fish Ambotik. You can choose any kind of fish you want to make this Goan Fish Ambotik. So here comes another special dish of Goan Cuisine and my mom The Goan Fish Ambotik!

Goan Fish Ambotik

We have made Ambotik from fresh Sardines fish which is commonly called as Tarli In India. There is a thin line between Ambotik and Vindaloo recipes. Goan has great influence of India and Portuguese food which gives us some amazing combination of amazing food.

Honestly we all had Goan Fish Ambotik with Sardines fry. We relished our lunch as its drizzling In India. Who wouldn’t love to eat such amazing food? Even my pet loves it. Let me not make you too much curious lets move towards this recipe quickly.

Goan Fish Ambotik step by step recipe follows:

First wash the fish and slit towards the mouth of fish. Rub some salt on it. Keep it aside.

Goan Fish Ambotik

Combine kashmiri chilies, sugar, ginger-garlic, 1 chopped onion, cumin seeds, pepper corn, cinnamon, tamarind, cardamom, turmeric.

Goan Fish Ambotik

Grind all of them into a processor until smooth paste is formed. Add oil in a pan. Once hot the rest of chopped onion. Saute on low flame for 2 to 3 mins.

Goan Fish Ambotik

Now add the paste into the curry also add water as consistency required. Do add chopped tomatoes as well.

Goan Fish Ambotik

Let this cook for 3 mins on low flame.

Goan Fish Ambotik

Add fish + salt. Be careful while adding salt as the fish already consisting salt. Be gentle while stirring the curry as the fish might break.

Goan Fish Ambotik

Finally add Triphala Spice.

Goan Fish Ambotik

Let this cook for a minute more.

Goan Fish Ambotik

Now cover the curry with a lid. allow it to cook for 5 to 7 mins on medium heat.

Goan Fish Ambotik

Check the curry add seasoning if required.

Goan Fish Ambotik

Your Goan Fish Ambotik is ready. Garnish with coriander leaves. Serve hot with rice.

Goan Fish Ambotik

The printable version below:

Goan Fish Ambotik
 
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Prep time
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Author:
Recipe type: Main
Cuisine: Indian, Goan
Serves: 6
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • 8 to 9 Sardines fish Or Any other Fish (cleaned and rubbed with salt)
  • 5 Red Kashmiri Chilies
  • 1 t/s Turmeric
  • 1 t/s Cumin seeds
  • 18 to 20 Pepper Corn
  • 3 Cinnamon sticks
  • 2 Green Cardamom
  • 8 to 10 Garlic Cloves
  • 1 small bunch of Tamarind
  • 1 t/s Sugar
  • 2 Onion's chopped
  • 1 inch Ginger chopped
  • 2 tbsp Oil
  • 1 Tomato chopped
  • ½ cup Water or as consistency required
  • 6-7 Triphala Spice (Sichuan Pepper)
  • Salt as per taste
  • Few Coriander leaves for Garnishing
How to make the recipe?
  1. First wash the fish and slit towards the mouth of fish. Rub some salt on it. Keep it aside.
  2. Combine kashmiri chilies, sugar, ginger-garlic, 1 chopped onion, cumin seeds, pepper corn, cinnamon, tamarind, cardamom, turmeric.
  3. Grind all of them into a processor until smooth paste is formed. Add oil in a pan. Once hot the rest of chopped onion. Saute on low flame for 2 to 3 mins.
  4. Now add the paste into the curry also add water as consistency required. Do add chopped tomatoes as well.
  5. Let this cook for 3 mins on low flame.
  6. Add fish + salt. Be careful while adding salt as the fish already consisting salt. Be gentle while stirring the curry as the fish might break.
  7. Finally add Triphala Spice.
  8. Let this cook for a minute more.
  9. Now cover the curry with a lid. allow it to cook for 5 to 7 mins on medium heat.
  10. Check the curry add seasoning if required.
  11. Your Goan Fish Ambotik is ready. Garnish with coriander leaves. Serve hot with rice.
Notes
You can use prawns, bombay duck, pomfret or any other fish in this Ambotik.
If tamarind is not available you can use 5 to 6 Kokams Or ½ Raw Mango chopped as alternative.
Triphala gives a unique flavor to this Ambotik. If its not available just skip it.
Nutrition Information
Serving size: 6 to 7 people

 

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Comments

  1. Hi Maria,
    In the ingredients list you have mentioned 1table spoon (Tbsp) each of haldi as well as cumin seeds. Is that a typo error? cause in the picture of the plate it does not appear to 1Tbsp plus I think 1Tbsp is too much perhaps you meant 1teaspoon (tsp) cause I know for both those ingredients specially too much may make the curry bitter.
    Also wanted to ask you in some of the recipes you have mentioned 1.5 does 1.5 means 1 and a half or it just means half.
    Thanks,
    Zita

    Reply

    • Zita thankyou for highlighting the recipe. This as one of my starting post when I started cooking and blogging. Have modified and changed the ingredient. Also 1.5 means one and half of it. Hope this helps you keep highlighting my mistakes and share your feedback that’s how I would grow….cheers

      Reply

  2. hi …i wanted to know if you have the recipe for sting ray fish …. i hail from goa and i am fond of this fish ,,……………….cheers

    Reply

  3. The Goan recipes is so devine-I am definitely trying these recipes-thecurries look so red and yummy
    what is Triphala/kokam jauitri -will I get this in South Africa- or is there an english name
    Regards
    lallie Pillay

    Reply

  4. Nice. But I would make the ambotik without the cardamom and cinnamon, and perhaps add a tomato or two more.

    Reply

  5. Hey Maria,
    I tried with mackerals. Added little home made fish curry masala as kashmiri chilies were not available n used few strands of fresh coriander, curry leaves to the paste.
    Turned out ekdum zhakas. Thanks once again.
    Caesar

    Reply

  6. I dont have triphala Spice…. what is the substitute for it. Also which ambotik you will recommend of the two versions prepared by you.

    Sera

    Reply

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