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
Build a full meal around Ambot Tik
Get a matched combo of sides and accents
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 Seed |
|
1 tablespoon | Coriander Seed |
|
6 | Red Chili , dried |
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.