This traditional Goan fish curry has two components to it- ambo means sour and tik means fiery. The curry gets its heat from the dried chilies and sourness from tamarind.
Serves: 4 portions
INGREDIENTS
· Fish 800gms
· Coconut 200gms
· Whole red chilies 50gms
· Garlic cloves 30gms
· Ginger 10gms
· Black peppercorn 6gms
· Cumin 6gms
· Coriander 6gms
· Turmeric 6gms
· Cloves 6gms
· Cinnamon 5gms
· Coriander seeds 5gms
· Onions (small) 250gms
· Green chili 2 pcs
· Vinegar 20ml
· Pepper 1gm
· Sugar 10gms
· Tamarind 50gms
METHOD
1. Clean and cut the fish. Add salt and turmeric and keep aside.
2. Dry roast cumin and coriander
3. Grind the coconut with all the ingredients to a smooth paste except two onions and tamarind.
4. Chop the other two onions, sauté and add the ground masala.
5. Fry the masala for a little while and add two hundred ml of water and two whole green chillies.
6. Add the marinated fish.
7. Give it one boil and simmer until the fish is done.
8. Add the tamarind pulp and vinegar. Season the fish with salt and serve hot.
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