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Fish Ambotik Curry (step by step)

June 2, 2020 by maria 12 Comments

Fish Ambotik Curry recipe is a spicy and tangy curry. The word ambot means sour and tik means spicy. This dish goes well with appams, pao (bread), rice and sanas. Recipe inherited from my grandmom, to my mom and now to me ๐Ÿ˜‰

Fish Ambotik Curry (step by step)

One has to be aquainted with the taste of ambotik to like them. I have eaten this since my childhood and prepare various types of ambotik home. Fishes which goes best with this recipes are shark, prawns, sardines, king fish, salmon, tongue fish (lep) and mackerels.

The spices and ingredients used for ambotik is more or less the same. The only difference is I have used teppal spice or tirphal spice also known as Sichuan Pepper.ย Sichuan pepper has a unique aroma and flavour that is not hot or pungent. So be careful while adding them to the curries. I have just added one teppal while making the curry paste and just two of them in the curry.

Mainly dry red kashmiri chilies are used in Goan cuisine which imparts the deep red orange color to the curries. In case you aren’t able to find them then just use dry bedgi chilies or kashmiri red chili powder.

There are some realities about food which is quite miraculous for instance a biryani would taste much better the next day. Even a stale chicken curry, fish curry, ambotik etc always tastes better the next day. That’s why most of people have curries with pav as breakfast the next day ๐Ÿ™‚

Though Goa is small yet the food is diversified and has a lot of variations. You travel from North Goa to the South Goa the recipes would differ also some people add curry leaves, asofoetida (hing), fenugreek seeds and some don’t. So it’s upto you if you would like to add curry leaves or not as I have added them in the ambotik.

Fish Ambotik Curry Recipe

How to make fish ambotikย curry recipe stepwise:

1. Grind all the ingredients for the paste until smooth. Add little water if required.

Fish Ambotik Curry Recipe

2. Take a vessel or pan add oil. Once oil is hot add chopped onion.

Fish Ambotik Curry Recipe

3. Also add curry leaves.

Fish Ambotik Curry Recipe

4. Saute the onion until light brown in color.

Fish Ambotik Curry Recipe

5. Time to add tomatoes. Saute until tender.

Fish Ambotik Curry Recipe

6. Add the grounded paste and mix well.

Fish Ambotik Curry Recipe

7. You could add water, vinegar and salt.

Fish Ambotik Curry Recipe

8. Also add the fish.

Fish Ambotik Curry Recipe

9. 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.

Fish Ambotik Curry Recipe

Fish Ambotik curry recipe card below:

5.0 from 2 reviews
Fish Ambotik Curry Recipe, How to make Goan Fish Ambotik Curry Recipe
 
Save Print
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
 
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
Author: Maria@flavorsofmumbai.com
Recipe type: Main, Seafood
RecipeCuisine: Goan, Indian
Serves: 3-4
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.
3.5.3226


Filed Under: Curries, Fish, Goan Tagged With: Bachelor Recipes, Fish Recipes, Spicy and Namkeen

Comments

  1. Supriya Kutty says

    April 9, 2019 at 1:19 pm

    it looks super spicy and tasty… i am going to try it.. special thanks for the end notes which helps a lot

    Reply
    • maria says

      April 9, 2019 at 1:29 pm

      Thanks Supriya, surely try and let me know how it was? you are welcome ๐Ÿ™‚

      Reply
  2. melissa says

    July 4, 2017 at 1:34 pm

    I tried yr abmotik receipe super enjoyed

    Reply
    • maria says

      July 5, 2017 at 1:51 pm

      Pleased to know this thanks Melissa for positive feedback ๐Ÿ™‚

      Reply
  3. Nivea says

    October 30, 2016 at 9:41 am

    I just loved your recipe

    Reply
    • maria says

      October 30, 2016 at 9:15 pm

      Pleased to know this Nivea ๐Ÿ™‚ thanks for positive feedback.

      Reply
  4. Vicky says

    January 18, 2016 at 2:35 pm

    Dear Maria,
    All of the goan recipes online, ONLY your recipes have proved to be genuinely goan to me, and have been of great great great help to me….
    Khup ani khup dev borem korum!
    XOXOXO

    Reply
    • maria says

      January 18, 2016 at 3:13 pm

      Pleased to know this Vicky ๐Ÿ™‚ thanks to my mom and my grandmom as they are from Goa. God bless you too Dev borem korum.

      Reply
  5. Jonnie says

    September 25, 2015 at 4:09 am

    Dear Maria,
    I was just a week in Panjim and bought one big bag of konkan and two little bags of triphal. Both ingredients absolutely necessary for Goan fish curry people told me. Is the triphal what you call teppal? And where is the konkan in your recipe? Or is that for another fish curry?
    Thanks for your recipe!

    Reply
    • maria says

      September 25, 2015 at 11:01 am

      Yes triphal also known as teppal spice and also Sichuan pepper. I haven’t added kokam in this recipe but its there in other fish curries on the blog. Hope this help’s you ๐Ÿ™‚

      Reply
  6. Iqbal Ismail says

    May 1, 2015 at 11:11 am

    Hello, in all your fish recipes you have NOT shown the quantity of fish. please reply
    Thanks

    Reply
    • maria says

      May 1, 2015 at 1:03 pm

      Iqbal the quauntity of fish is mentioned in the recipe… scroll towards the bottom. Hope this helps you.

      Reply

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