Squid Ambot Tik
Squids or Calamari- 500 grams (cleaned and sliced)
Kashmiri chillies – 6
Cinnamon stick – 1 inch
Turmeric powder – ½ tea spoon
Black peppercorns – 15-18 nos
Cumin seeds – 1 teaspoon
Cloves – 4 nos
Garlic – 8 cloves
Tamarind – lemon size ball
Oil – 11/2 tablespoons
Onion – 1 large (finely chopped)
Bhinda sola (kokum) – 5 nos
Goa vinegar – 1 tablespoon or as required
Put the squids in a bowl and add a bit of salt. Mix it and keep it aside. Soak the red chillies in a little hot water for five minutes. Reserve the water. Soak the tamarind it a little hot water and mix it into a pulp.
In a grinder add the chillies, tamarind, cinnamon, turmeric, black peppercorns, cumin, cloves and garlic, Grind this to a fine paste. Use the chilly water to grind the mixture.
In a pan heat the oil. Never heat oil till it smokes. Now add the chopped onions and saute till it is translucent. Add the ground masala and fry for two minutes on a low flame. Add water to form a gravy. You don’t want a runny gravy but a semi thick one. When this comes to a boil and the oil begins to float on the surface of the gravy drop the heat and add the squids. Cook this for two to three minutes and add the bhinda sola (kokum). Now taste the curry and if you need, add the goa vinegar. Add salt to taste.
Like most Goan curries, ambot tik tastes better the next day, the flavours intensify rendering it even more delicious. In fact, it’s common to see most Goan’s enjoying this curry with pao the next day for breakfast