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.
Cuisines
Mangalorean
Malvani
Saraswat
Goan
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | dried kokum (Garcinia Indica) |
| 1 cup | grated coconut |
| 1 tablespoon | coriander seeds |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | black peppercorns |
| 1 teaspoon | turmeric powder |
| 3 cloves | garlic |
| 1 inch | ginger |
| 2 tablespoons | vegetable oil |
| 1 cup | water |
| — | 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.