Ambot Tik
A Goan Catholic curry whose name means 'sour-spicy' — shark or ray cooked in a fiery, tangy gravy of dried red chillies, kokum, and tamarind. A sharp, unapologetic hit of heat and sourness, considered one of the boldest curries in the Goan repertoire.
Cuisines
Goan
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 250 grams | fish (preferably shark or any firm fish) |
| 1 medium | onion, finely chopped |
| 2 tablespoons | coconut oil |
| 1 cup | tamarind pulp |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | salt |
| 1 tablespoon | sugar |
| 1 | green chili, slit |
| 1 cup | water |
| 1 tablespoon | ginger-garlic paste |
| 1 tablespoon | red chili powder |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 tablespoon | coriander seeds |
| 6 | dried red chilies |
Instructions
- 1 Clean and cut the fish into medium-sized pieces.
- 2 In a pan, dry roast the cumin seeds, mustard seeds, coriander seeds, and dried red chilies until aromatic. Allow to cool and grind into a fine powder.
- 3 Heat coconut oil in a pot and sauté the chopped onion until translucent.
- 4 Add the ginger-garlic paste and sauté for another minute.
- 5 Add the ground spice mixture, turmeric powder, and red chili powder. Stir well to combine.
- 6 Add the tamarind pulp, salt, sugar, and water. Mix well and bring to a boil.
- 7 Lower the heat and add the fish pieces and green chili. Simmer for 15-20 minutes until the fish is cooked through and the sauce thickens.
- 8 Adjust seasoning if necessary and serve hot.
Tips
For a more authentic flavor, use fresh tamarind soaked in water instead of ready-made tamarind pulp.