Monday, July 16, 2012

Ambot Tik(Fish Sour & Spicy)

This fiery Curry preparation of Seafood is a bit more spicier than usual curry hence the name ambot tik means hot n sour.Ambot tik is savoured with Chapati(Indian Bread)/Bhakari (Indian bread made by mix of 2 or more cereals) or Rice.

500gm squids/Mackerels/Sardines/Shark/Or fresh water fish (saye Nistye/Nustem)
1 large Onion finely chopped
1 medium Tomato ,de-seeded and chopped very finely(optional)
1 tbsp Lemon juice
1 tsp Turmeric
Salt as per taste
3-4 Amsol/kokum rinds
Oil for frying
Coriander for Garnishing
Ingredients For Paste
3 tbsp Ginger-Garlic paste
12 kashmiri or 15 betki Chillies
1" Cinnamon
1tsp cummin Seeds
1/2 tsp Garam Masala
1/2 tsp white pepper powder or 8-10 peppercorns
Vinegar enough to grind the paste

Step1- Clean Fish,remove  the entrails and cut into desired size ,Wash and apply Salt ,Turmeric and Lemon juice keep aside to marinate for 15 Min's .
Step2- Meanwhile Grind the above ingredients to make paste with as little vinegar as possible.
Step 3- In a shallow pan,heat a tbsp oil on a slow flame,add to it chopped onion saute till golden brown ,add chopped tomato and fry till oil oozes out from sides. Next add the ground masala paste and saute for a while.
Step 4 - Its time We add our marinated fish along with all its juices,add water as desired but consistency of this gravy should not be thin .Cook for 10 minutes or till fish is done .Check for seasoning add salt and kokum according to preference...put off the flame garnish with coriander leaves ... and serve with  hot rice or chapatis :)


  1. No vinegar is used for Ambot Tik....Tamarind juice is used...

  2. Thanks Ashley for stopping by,in days to come I will post another variation recipe with tamarind. meanwhile enjoy good Goan food.