Motherhood is hard enough trying to juggle a job, day care, household chores and other issues. With no maids or help, being organized and prioritizing is key. Family comes first requiring attention, nurturing and extra time. To enjoy and cherish moments together, I decided to speed up the cooking process at home. That's when I came up with super quick and easy curries with spice powders. Perfect for working mothers or on busy nights. Our Goan soul food ready in minutes, delicious and satisfying.
Ambot tik (sour and spicy) curry is popularly flavoured with shark, skate or squids. Though other variety of fish can be used too. If you are trying to reduce the intake of coconut, then this curry is the right alternative. To cut down on the grinding of spices, I have used them in the powdered form along with tomato puree. The tanginess from the tomatoes balanced with the heat from the chilli powder. For an intense sour flavour, kokum or a dash of vinegar is added. Served with rice, nostalgic and reminiscent of mother/grandmother's cooking.
Ambot tik (sour and spicy) curry is popularly flavoured with shark, skate or squids. Though other variety of fish can be used too. If you are trying to reduce the intake of coconut, then this curry is the right alternative. To cut down on the grinding of spices, I have used them in the powdered form along with tomato puree. The tanginess from the tomatoes balanced with the heat from the chilli powder. For an intense sour flavour, kokum or a dash of vinegar is added. Served with rice, nostalgic and reminiscent of mother/grandmother's cooking.
Super-Quick Ambot Tik
(Serves 6)
Ingredients:
2 medium-sized pomfrets or fish of choice
1 onion (chopped)
2 green chillies (slit)
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon chilli powder
1/4 teaspoon pepper powder
4 large cloves of garlic (finely chopped)
1 tablespoon vinegar or 4 dried kokum petals
half a bouillon cube
400 ml or 1/2 of 796 ml canned tomatoes (pureed)
a pinch of sugar
2 tablespoons oil
salt
Method:
Clean, cut, wash fish and season well with salt. Set aside.
Heat oil in a pan, fry onion until translucent. Brown the garlic but do not burn. Cook the spice powders and then add the tomato puree. Once you see the oil floating on top, add a cup of water rinsing the blender jar to adjust the consistency of the gravy. Include the green chillies and let the curry come to a boil.
Gently slide in the pieces of fish along with the bouillon cube, vinegar or kokum and sugar. Cover pan with lid slightly ajar and let the fish cook through, about 3 minutes. Check for seasoning and add salt.
Serve ambot tik with rice.
Note:
(Serves 6)
Ingredients:
2 medium-sized pomfrets or fish of choice
1 onion (chopped)
2 green chillies (slit)
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon chilli powder
1/4 teaspoon pepper powder
4 large cloves of garlic (finely chopped)
1 tablespoon vinegar or 4 dried kokum petals
half a bouillon cube
400 ml or 1/2 of 796 ml canned tomatoes (pureed)
a pinch of sugar
2 tablespoons oil
salt
Method:
Clean, cut, wash fish and season well with salt. Set aside.
Heat oil in a pan, fry onion until translucent. Brown the garlic but do not burn. Cook the spice powders and then add the tomato puree. Once you see the oil floating on top, add a cup of water rinsing the blender jar to adjust the consistency of the gravy. Include the green chillies and let the curry come to a boil.
Gently slide in the pieces of fish along with the bouillon cube, vinegar or kokum and sugar. Cover pan with lid slightly ajar and let the fish cook through, about 3 minutes. Check for seasoning and add salt.
Serve ambot tik with rice.
Note:
- Alternatively, the spice powders, garlic and tomatoes can be ground together.
- If mackerel fish is used, lightly pound 4 triphal or teppal and add to the gravy along with the fish.
- Super-Quick Fish Curry with coconut recipe, click here.