Amshi Tikshi
The Saraswat sour-hot fish curry — 'amshi' means sour (from kokum) and 'tikshi' means spicy (from dried red chilli) in Konkani. Mackerel, pomfret, or sardines cooked in a thin, vivid-red gravy of ground dried red chilli, tamarind or kokum sol, and a small amount of coconut; the gravy is thinner than the coconut-milk-based Goan fish curry and more aggressively sour, with the kokum providing a fruitier, darker sourness than tamarind. The amshi tikshi technique is the Saraswat method for dealing with very fresh, strongly flavoured fish; the acidity cuts through the fat and the chilli heat enhances the fish's natural flavour.
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Recipe
Ingredients
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1 cup | Kokum , dried |
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1 cup | Coconut , grated |
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1 tablespoon | Coriander Seed |
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1 teaspoon | Cumin , seeds |
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1 teaspoon | Black Peppercorn |
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1 teaspoon | Turmeric powder |
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3 cloves | Garlic , finely chopped |
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1 inch | Ginger , finely chopped |
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2 tablespoons | Vegetable oil |
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1 cup | Water |
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— | Salt , to taste |
Instructions
- 1 Soak the dried kokum in 1 cup of warm water for about 15 minutes.
- 2 In a pan, dry roast the coriander seeds, cumin seeds, and black peppercorns until fragrant.
- 3 Grind the roasted spices along with grated coconut, turmeric powder, garlic, and ginger to a smooth paste using a little water.
- 4 Heat oil in a pan and add the ground paste. Sauté for a few minutes until the raw smell disappears.
- 5 Add the soaked kokum along with the water it was soaked in.
- 6 Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes.
- 7 Add salt to taste and adjust the consistency with more water if needed.
- 8 Serve hot with steamed rice.
Tips
For a more authentic flavor, use fresh coconut instead of desiccated coconut.