This sour and spicy curry is made without coconut. It is well balanced with the sourness from the tamarind and spiciness from the chillies. Besides skate fish, this curry is usually prepared with shark or squids. I have tried preparing this curry using other fishes too and it turns out amazing every time.
No coconut at home to make a good curry, then try the ambot tik. You will not be disappointed. This curry can be enjoyed by those watching their cholesterol levels.
Skate or kite fish has a mild, sweet taste. It is translucent white with pink shading. When cooked, it is very delicate. It has a high protein content. Low in carbohydrates, fat and has an average calorie count.
No coconut at home to make a good curry, then try the ambot tik. You will not be disappointed. This curry can be enjoyed by those watching their cholesterol levels.
Skate or kite fish has a mild, sweet taste. It is translucent white with pink shading. When cooked, it is very delicate. It has a high protein content. Low in carbohydrates, fat and has an average calorie count.
Ambot Tik (Sour & Spicy Curry with Skate or Waghole)
(Serves 8)
Ingredients:
1 onion (chopped)
1 tomato (chopped)
2 green chillies (slit)
2 tablespoons of oil
1 skate (cut into pieces, have the fishmonger remove the skin)
1 cup of tamarind water
half a bouillon cube
a pinch of sugar
salt
To be ground to a fine paste (with water)
10 Kashmiri red chillies
4 large cloves of garlic
8 peppercorns
1 teaspoon cumin seeds
1/4 teaspoon turmeric powder
Method:
Wash pieces of skate and season with salt.
Heat oil in a pan on medium heat. Add onion and saute till soft and translucent. Then, add the tomato and cook till nice and pulpy. The ground paste goes in next. Fry paste for sometime and then, add the tamarind water. Pass some water through the blender used for grinding the paste and add this water too. Check for the consistency of the gravy and if needed, add more water. Remember that the fish will also release some liquid so don't add too much water. You can always thin the gravy down later. Let gravy come to a boil.
When gravy bubbles, add the fish, green chillies, salt, half a bouillon cube and a pinch of sugar. Cover pan with lid half open and let the fish cook while the gravy absorbs the fish flavor. Do not overcook the fish. The curry is ready when the fish is cooked. Enjoy ambot tik over rice.
Note:
(Serves 8)
Ingredients:
1 onion (chopped)
1 tomato (chopped)
2 green chillies (slit)
2 tablespoons of oil
1 skate (cut into pieces, have the fishmonger remove the skin)
1 cup of tamarind water
half a bouillon cube
a pinch of sugar
salt
To be ground to a fine paste (with water)
10 Kashmiri red chillies
4 large cloves of garlic
8 peppercorns
1 teaspoon cumin seeds
1/4 teaspoon turmeric powder
Method:
Wash pieces of skate and season with salt.
Heat oil in a pan on medium heat. Add onion and saute till soft and translucent. Then, add the tomato and cook till nice and pulpy. The ground paste goes in next. Fry paste for sometime and then, add the tamarind water. Pass some water through the blender used for grinding the paste and add this water too. Check for the consistency of the gravy and if needed, add more water. Remember that the fish will also release some liquid so don't add too much water. You can always thin the gravy down later. Let gravy come to a boil.
When gravy bubbles, add the fish, green chillies, salt, half a bouillon cube and a pinch of sugar. Cover pan with lid half open and let the fish cook while the gravy absorbs the fish flavor. Do not overcook the fish. The curry is ready when the fish is cooked. Enjoy ambot tik over rice.
Note:
- If gravy is hot, add a dash of vinegar or few kokum.
- For thicker consistency, grind the tomato and tamarind along with the spices to be ground to a paste.