Fish Ambotik Curry Recipe, How to make Goan Fish Ambotik Curry Recipe
Recipe type: Main, Seafood
RecipeCuisine: Goan, Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Fish Ambotik Curry is a spicy and tangy curry. The word <g class="gr_ gr_187 gr-alert gr_spell undefined ContextualSpelling ins-del multiReplace" id="187" data-gr-id="187">ambot</g> means sour and <g class="gr_ gr_188 gr-alert gr_spell undefined ContextualSpelling" id="188" data-gr-id="188">tik</g> means spicy
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
For the paste:
  • 4-5 dry red chilies
  • ½ onion (pyaz)
  • ½ inch ginger (adrak)
  • 4-5 garlic cloves (lehsun)
  • 1 small ball of seedless tamarind or 1 tbsp tamarind pulp (imli)
  • 8-10 peppercorns (kalimirch)
  • 1 to 2 teppal spice (optional)
  • a pinch of fenugreek seed (methi dana)
  • 1 tsp cumin seed (jeera)
For the amboti:
  • ½ onion chopped finely
  • 1 tomato chopped length wise
  • 3-4 cleaned, diced fish (any fish like mackerel or sardines or shark)
  • 7-8 curry leaves (optional)
  • 1 tsp vinegar
  • salt as per taste
  • 2 tbsp water or as consistency required
How to make the recipe?
  1. Grind all the ingredients for the paste until smooth. Add water if required.
  2. Take a vessel or pan add oil. Once oil is hot add chopped onion.
  3. Also add curry leaves and saute the onion until light brown in color.
  4. Time to add tomatoes. Saute until tender.
  5. Add the grounded paste and mix well.
  6. You could add water, vinegar and salt.
  7. Also add the fish.
  8. Cook until the curry thickens and the fish is cooked. Garnish with coriander leaves and serve the ambotik hot with pao, bread or steamed rice.
Notes
1. You could use any fish like mackerels, prawns, squids, sardines,king-fish, salmon etc.
2. If dry red red kashmiri chilies arent available then use bedgi red chilies instead.
3. Instead of adding teppal spice to the ground paste you could add them to the curry instead.
Recipe by Flavors of Mumbai at https://www.flavorsofmumbai.com/fish-ambotik-curry-recipe-2/