Hi folk! It’s been a long time… over a week,I think… so what’s new?! Finally, I’ve started working! Amazing place and wonderful people! Shall give y’all an update about it soon!
So coming back to today’s recipe… yet another quick and easy recipe… There are two ways this can be done. Firstly, an easy recipe using the Recheado paste from my last blog post or the second way which is a little elaborate yet the yummier way and a recipe from Avozinha(grandmom) and Moira mama(mom-in-law). This curry which is also my favourite is quick and easy to make too.
Traditionally, this curry is made with a variety of fish, like sweet water fish, king fish, baby shark, prawns,etc. However, those of y’all who are veggie lovers don’t have to be disappointed… y’all can always use the base curry recipe for vegetable preparations.
Ambot in Konkani (official language spoken in Goa) means sour and this sourness in the curry generally comes for tamarind, dried raw mango, raw mango powder, or dried kokum or even Vinegar. Tik means hot or spicy which is derived from the red Kashmiri chillies, green chillies and pepper.
These are some of the key ingredients to make this stunning curry!
Being here in London, it is easier to find fish like salmon, trout, etc. So, for this recipe I used two large Yorkshire Trouts.
The following recipe is my version of making the famous ambot tik.
- 2 large Yorkshire Trout (cleaned and cut into 4 pieces)
- 4 tbsp Recheado masala
- 2 red onions (thinly sliced)
- 1 tbsp cumin seeds
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp red chilli powder
- 1 tomato (thinly sliced)
- 2 green chillies (slit in the middle)
- Water as much as required (for the gravy)
- Salt to taste
- Sugar to taste
- 1 tbsp Oil
Heat the oil in a pan and once hot enough add the cumin seeds and green chillies. Sauté it for a while until the cumin starts crackling.
Add the onions and sauté for 2 mins. Add the tomatoes and leave it on a medium flame for 1 min. Sauté it well… add all the dry powders and fry it a little longer. Do not let it burn. Add the Recheado paste and fry the whole mixture well…add water.
Boil the gravy for a while and later add the fish and let it cook until the fish is done. Do not stir the gravy once the fish is in. Add salt and sugar to taste. Do not add too much sugar because it will get too sweet. Once the gravy is thick enough, turn off the flame and serve hot with steamed white rice.
Tip to remember: One can adjust the amount of paste used according to ones preference.
Grind some Garlic, red Kashmiri chillies, tamarind, kokum with a little water. Add a dash of vinegar, some salt and sugar to taste.
Sauté some cumin seeds, sliced onions, and chillies. Add a little Turmeric and fry the paste in it. Add enough water and the cleaned fish and your good to go…cook until the fish is done!
You can also add a little dry mango powder for extra sourness.
Enjoy this too with hot steaming rice or bread..