Name: Fish Ambot Tik recipe by Sunita Colaco Fernandes at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: ½ kg fish (shark skate wings or any fleshy boneless fish); 2 tbsp oil; 1 onion finely chopped; 1 small tomato blanched skin peeled and chopped fine; 1 green chilli slit; 1 tsp of vinegar; Äµ tsp sugar; Salt to Taste; 1-1/2 cups of water approx.; Ingredients for grinding:; 8-10 kashmiri chillies; ½ tsp jeera; 4 peppercorns; 2 cloves; 4 flakes garlic; Small piece of ginger; ½ tsp turmeric powder; ½ onion (optional); A small ball of tamarind

ABOUT Fish Ambot Tik RECIPE

“Ambot Tik” literally translates to Sour and Hot & Spicy in Konkani.This dish is quintessentially Goan and pairs very well with both rice and pao (bread).A must try.

Ingredients Serving: 4

½ kg fish (shark skate wings or any fleshy boneless fish)
2 tbsp oil
1 onion finely chopped
1 small tomato blanched skin peeled and chopped fine
1 green chilli slit
1 tsp of vinegar
Äµ tsp sugar
Salt to Taste
1-1/2 cups of water approx.
Ingredients for grinding:
8-10 kashmiri chillies
½ tsp jeera
4 peppercorns
2 cloves
4 flakes garlic
Small piece of ginger
½ tsp turmeric powder
½ onion (optional)
A small ball of tamarind

Instructions

1.Lightly wash the fish pieces and drain. Add a little salt and set aside.
2.Grind the listed ingredients to a fine paste. Remove in a bowl. Rinse the mixer/blender with ½ cup water and retain this masala water.
3.Heat your cooking pot. Add the oil and then fry the chopped onions till light brown. Add the tomatoes and sauté till nice and mushy.
4.Then add the ground paste and sauté well for a couple of minutes.
5.Add the masala water and about 1 cup of hot water, stir and bring to a boil. Adjust water according to consistency required. Do not add too much water else you will lose the flavour of the curry.
6.When the curry is boiling, add the fish pieces, slit green chilli, salt, sugar and vinegar and allow the curry to simmer for 2-3 minutes till the fish is cooked.
7.Taste and check the seasoning and the tanginess. If not sour enough, add more vinegar or tamarind water or even a couple of kokum.
8. Enjoy with a bowl of steaming hot rice or even with pao.

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