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.

Ingredients
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

Method

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 :)

Mackarel or Pomfret Rechieo Fry

My Friend Vanessa's Mum makes the best Rechieo Fish I ever tasted..While Schooling I always relished her fish rechiad fry whenever I visited her home at lunch time..  this is my version of rechieo.

Ingredients:

6 Mackarels or Pomfrets
2-5tbsp Oil for frying
Semolina(Rawa) Optional for coating
salt
Ingredients for Rechieo Paste
12/15 Kashmiri Chillies or 2tbsp chilly powder
1tsp Cumin Seeds(Jeera)
2tbsp Garlic Paste
1" Ginger
1tsp Turmeric Powder
1 Small Onion
1tsp Oil
Lemon sized Tamarind Ball(soaked for 10 Min's in 2tbsp water)
1/2tsp sugar optional
Salt to taste
1/2 tsp Coriander Powder or Handful of fresh Coriander leaves
4tbsp Vinegar or 2tbsp Lemon Juice
A pinch of White Pepper Powder
(Grind the above ingredients for recheio/rechiad paste with vinegar mentioned in recipe use as little water as possible)

Method:

Clean and descale fish  using top part of the fillet knife's (the dull part) blade and scrape from tail to gill. This is the easiest way to descale,remove gills, pull-out all organs from inside the fish. Its my personal taste to cut the head off the fish. Apply salt to the fish and leave it for 10 mins .Wash the fish clean under running water.
Next pat dry the fish.Using sharp knife slit the fish lenghtwise ,keeping the center bone intact and the two halves joined on one side
Now fill the mackerel with generous amount of rechieo paste and rub ample amount of paste outside too .Dip the fish in semolina/rawa ,coat the fish thoroughly .Heat oil in a flat pan and shallow fry the fish on both sides till evenly brown.Serve hot with Rice  & Fish Curry.