Another variation of the popular sour and spicy curry with the inclusion of cinnamon and cloves in the ground paste. Vinegar acts as the only souring agent, with a pinch of sugar balancing the overall taste. An amazing, harmonious curry that goes well with rice and a vegetable side dish or salad.
Butterfish (sumdoye/saudalo/karchani) has been added to flavour the curry. Though fishes like shark, skate (waghole), squids and sardines are commonly used in ambot tik. The fresher the fish, better the taste of the gravy. This curry is so delicious that you don't miss the coconut, which is a common ingredient in the traditional Goan curry.
When selecting fresh fish, check that the eyes are bright, clear and glossy not cloudy. The gills should be bright red not dull in colour. When touched, it should be firm not soft and mushy. Skin should be shiny and glistening with no brown spots. Finally, it should not have a foul fishy smell.
Butterfish (sumdoye/saudalo/karchani) has been added to flavour the curry. Though fishes like shark, skate (waghole), squids and sardines are commonly used in ambot tik. The fresher the fish, better the taste of the gravy. This curry is so delicious that you don't miss the coconut, which is a common ingredient in the traditional Goan curry.
When selecting fresh fish, check that the eyes are bright, clear and glossy not cloudy. The gills should be bright red not dull in colour. When touched, it should be firm not soft and mushy. Skin should be shiny and glistening with no brown spots. Finally, it should not have a foul fishy smell.
Ambot Tik - II
(Serves 8)
Ingredients:
700 grams fish
1 onion (chopped)
2 tablespoons vinegar
2 cups water
1/2 bouillon cube
2 tablespoons oil
a pinch of sugar
salt
Grind to a paste (with water)
8 red dried Kashmiri chillies
10 whole black peppercorns
8 cloves
2 cinnamon sticks (1.5" each)
1 teaspoon cumin seeds
4 large cloves of garlic
1/2" ginger
1/2 teaspoon turmeric powder
Method:
Clean, wash fish and season with salt. Set aside.
Heat oil in a pan and brown onion. Stir in the ground paste and fry well. Add two cups water, vinegar and let gravy come to a boil.
Gently slide the fish along with the bouillon cube and a pinch of sugar.
Simmer on medium heat till fish is cooked through, around 2 to 3 minutes.
Check for seasoning and add salt.
Serve ambot tik with steaming hot rice and a vegetable side dish.
Note:
(Serves 8)
Ingredients:
700 grams fish
1 onion (chopped)
2 tablespoons vinegar
2 cups water
1/2 bouillon cube
2 tablespoons oil
a pinch of sugar
salt
Grind to a paste (with water)
8 red dried Kashmiri chillies
10 whole black peppercorns
8 cloves
2 cinnamon sticks (1.5" each)
1 teaspoon cumin seeds
4 large cloves of garlic
1/2" ginger
1/2 teaspoon turmeric powder
Method:
Clean, wash fish and season with salt. Set aside.
Heat oil in a pan and brown onion. Stir in the ground paste and fry well. Add two cups water, vinegar and let gravy come to a boil.
Gently slide the fish along with the bouillon cube and a pinch of sugar.
Simmer on medium heat till fish is cooked through, around 2 to 3 minutes.
Check for seasoning and add salt.
Serve ambot tik with steaming hot rice and a vegetable side dish.
Note:
- No green chillies, tomato or tamarind were added.
- The curry was perfectly balanced with spice and sour.
- Recipe for Ambot Tik (Sour & Spicy Curry with Skate or Waghole) can be found here.