Goan Ambot Tik (sour and hot fish curry)
Fish – 500 grams
Fresh raw mango ( if available) a slice
Sugar -1/2 teaspoon
Oil as required
Salt to taste
To grind together
Kashmiri chillies – 12 ( de-seed if you want it less spicy but don’t drop the number )
Ginger – 1/4 inch piece
Garlic – nine cloves
Cloves – 5
Cinnamon- 1/2 inch stick
Onions – 2 medium
Cumin – 1/4 teaspoon
Turmeric powder – 1/4 teaspoon
Tamarind – half a lime size
Grind the above with four tablespoons of vinegar. You should get a thick paste
I used Bombay ducks today for this preparation. The exciting element in this dish is the raw mango which makes this dish special. Raw mango is seasonal so if you don’t have it don’t sweat. Some recipes do not add the onion while grinding bur rather fry the onion and then add the masala paste. I like it this was as the curry turns out super smooth and silky.
Wash and clean the bombay ducks or bombils (for those not familiar this is a fish not a duck). Grind all ingredients as mentioned above in a blender to form a smooth paste. In a pot, heat oil and add the ground mixture. Cook this well for at least five minutes till the oil separates from the masala. You may have to add a bit of water while doing this as you don’t want to burn the masala.
Now add more water till it reaches a curry consistency and cook this for about ten minutes. At this stage add the sugar and salt. You want the consistency to be medium so that it coats the rice and not sink to the bottom forming a curry pool. Now add the fish and cook on slow fire for five minutes. Remember fish cooks quickly. Drop in the slice of the raw mango and turn off your gas. The addition of the raw mango which is seasonal takes this dish to another level.
I suggest you let this dish rest for about two hours for the flavours to marry. When re-heating do so on slow fire or the bombay ducks will disappear and become a mash.
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