This Ow is a fast and straightforward fish curry historically made with Shark (Mori). In Konkani, ‘Ambot’ means bitter, and ‘Tik’ means spicy, and that’s precisely what this curry tastes like, a mix of spicy and tangy flavors. This fish curry is made with out coconut and makes use of only a handful of components. Here’s find out how to make Ambotik recipe with step-by-step pictures and a video recipe.
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Moriche ambotik
Ambot tik was one of many first fish curries I struggled with after I began cooking it. I’d both add an excessive amount of tamarind, or the masala is simply too spicy, or typically bland. And shark, being a agency fish, wants simply the correct quantity of cooking time. If overcooked, it disintegrates within the curry.
This Goan Ambot tik curry is what I now confidently make for my household, with easy steps, no fancy components, and that excellent stability of warmth and tanginess. If you are in search of extra conventional Goan seafood recipes, attempt my Goan Prawn Ambotik, Goan Kingfish Curry, or Goan Caldine Curry.
I make this a mildly spicy ambotik curry, simply the way in which my household prefers it. If you prefer it spicier, improve the black peppercorns and dried pink chillies. Salt additionally makes a giant distinction, too little could make the curry style flat, so regulate it as you cook dinner and style alongside the way in which.
I used child shark for this fish curry recipe, which cooks shortly in simply 2-3 minutes. Keep an eye fixed on the fish whereas it simmers, as overcooking could cause it to interrupt aside within the curry. Once it turns opaque and agency, it’s completed. This Shark ambot tik pairs finest with steamed rice, Goan pav, or poi.
You may like these different widespread Goan recipes from this web site
Watch How To Make It
Ingredients Notes
This Goan fish recipe is straightforward and requires a handful of components. The similar components can be utilized to make Prawn Ambotik. For the detailed listing of components & their measurements for the Goan fish ambot tik recipe, please take a look at the recipe card beneath.
Best Fish for Goan Ambotik Curry
The conventional alternative for Goan Ambotik is Shark (additionally known as Mori). It has a agency texture and holds up effectively within the sizzling & bitter curry. If shark isn’t obtainable, different agency white fish like kingfish, catfish, and even mackerel make good substitutes. Avoid flaky fish, as they have an inclination to interrupt aside throughout cooking.
- Whole spices: I used cinnamon sticks, cloves, peppercorns, and cumin for this ambotik recipe.
- Ginger & garlic: It provides a pleasant aroma to the Ambotik masala and helps scale back the fishy scent.
- Tamarind: It provides a pure tanginess to this sizzling & bitter fish curry. Some individuals additionally use a splash of vinegar for an additional sharp kick.
- Kokum: It is a should in Goan fish curries. It provides tanginess to the Ambot tik curry. Substitute with lemon juice if unavailable.
- Green Chillies: Adjust to style, use extra for additional warmth or much less for a milder curry.
How to make Goan Ambotik (With Step By Step Photos)
1) Season the fish. Sprinkle ½ teaspoon of salt over the 400 g shark (Mori) items and put aside for quarter-hour. After that, rinse the fish with water and preserve it apart.
2) Prepare the Ambot is shiny. In a mixer jar, grind 7 Kashmiri pink chilies, ½ inch cinnamon sticks, 3 cloves, 6 peppercorns, ½ teaspoon cumin, ½ inch ginger, 6 garlic cloves, 1 small lemon-sized ball of tamarind (deseeded), and ¼ teaspoon turmeric with ¼ cup water (add extra if wanted) to make a clean paste. Ambotik masala is prepared.
3) Heat 2-3 teaspoons of oil in a pan over medium warmth. Add 1 onion, chopped, and sauté till golden brown. If you’re including tomato, add 1 tomato, chopped, and cook dinner till comfortable.
4) Add the bottom ambotik masala to the pan. Cook for a minute, decreasing the warmth if wanted to stop burning. Add a splash of water and cook dinner till the masala thickens and oil begins to separate from the edges.
5) Pour water into the mixer jar, swirl to gather the leftover masala, and add it to the pan. Adjust the curry’s consistency to your liking. Add salt to style, 5 kokum, and a pair of inexperienced chillies. Let the curry come to a boil over medium warmth.
6) Gently place the fish into the ambot tik curry. Stir as soon as rigorously. Cover and cook dinner for 2-3 minutes or till the fish is simply completed. Avoid stirring after the fish is cooked, as it could possibly break simply. Add a pinch of sugar to stability the flavors. Serve sizzling with steamed rice, Goan pav, or poi.
Frequently Asked Questions
Yes, you can also make it. Shark is a standard alternative, you can even use kingfish, catfish, mackerel, or any agency white fish that holds its form effectively in curry. It tastes nice with Prawns too.
Yes, ambot tik is a spicy curry. It’s meant to be sizzling and bitter. But you possibly can regulate the spice degree by lowering the variety of dried pink chillies, inexperienced chillies, and black pepper. The recipe I shared right here will not be too spicy.
Yes, genuine Goan ambot tik is made with out coconut. The tangy-spicy taste comes from dried chillies, vinegar or tamarind, and spices.
You can refrigerate leftovers for 1–2 days, reheat on low warmth, and serve. Freezing isn’t advisable, as it could possibly change the feel of the fish after freezing, so it’s finest loved recent.
If kokum isn’t obtainable, use lemon juice or a bit of extra tamarind so as to add the tangy word. But kokum provides that signature Goan coastal taste.
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Recipe Card
Goan White Tik Recipe
A fast and straightforward Goan Ambot-Tik curry made with shark fish (mori). In Konkani, ‘Ambot’ means bitter and ‘Tik’ means spicy and that’s precisely what this curry tastes like, a mix of spicy and tangy flavors inside half-hour. This fish curry is made with out coconut and makes use of only a handful of components. Here’s find out how to make it with step-by-step pictures and video recipe.
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Servings: 6 individuals
Calories: 222kcal
Instructions
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Season the fish. Sprinkle salt over the fish items and put aside for quarter-hour. After that, rinse the fish with water and preserve it apart.
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Prepare the Ambotik masala. In a mixer jar, grind all of the components listed below Ambotik Masala with ¼ cup water (add extra if wanted) to make a clean paste.
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Heat 2-3 teaspoons of oil in a pan over medium warmth. Add chopped onion and sauté till golden brown. If you’re including tomato, add one chopped tomato and cook dinner till comfortable.
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Add the bottom masala to the pan. Cook for a minute, decreasing the warmth if wanted to stop burning. Add a splash of water and cook dinner till the masala thickens and oil begins to separate from the edges.
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Pour water into the mixer jar, swirl to gather the leftover masala, and add it to the pan. Adjust the curry’s consistency to your liking.
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Add salt to style, kokum, and inexperienced chillies. Let the curry come to a delicate boil over medium warmth.
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Gently place the fish into the curry. Stir as soon as rigorously, cowl, and cook dinner for 2-3 minutes or till the fish is simply completed. Avoid stirring after the fish is cooked, as it could possibly break simply.
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Add a pinch of sugar to stability the flavors. Serve Ambotik sizzling with steamed rice, Goan pav, or poi.
Video
Notes
- Roast the Ambotik masala rigorously: Keep the warmth on low to stop burning. Stir constantly and add a splash of water if it sticks. Roast for 1–2 minutes earlier than including extra water as required.
- Don’t overcook the fish: Baby shark (mori) cooks shortly. Overcooking will trigger it to interrupt aside.
- Balance the flavours: Taste the curry and regulate salt, tanginess (tamarind/kokum), and spiciness (chillies/pepper) as wanted to your choice.
- You can refrigerate leftovers for 1-2 days, reheat on low warmth, and serve. Freezing isn’t advisable, as it could possibly change the feel of the fish after freezing, so it’s finest loved recent.
- Read our full diet disclaimer right here.
Nutrition
Serving: 1g | Calories: 222kcal | Carbohydrates: 14g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 772mg | Potassium: 500mg | Fiber: 3g | Sugar: 6g | Vitamin A: 989IU | Vitamin C: 120mg | Calcium: 66mg | Iron: 2mg
Nutrition info is mechanically calculated, so ought to solely be used as an approximation.
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