Ambot Tik as the name says it all is a sour, spicy curry prepared by Goans. This curry doesn’t include the use of coconut in any form. Ambot Tik is my favourite curry from my childhood days. So when my mum would prepare ambot Tik, I would run home happily to eat my food. I’m sharing my mum’s recipe for her version of an Ambot Tik curry.
- 1 onion cut fine
- 3 green chillies cut at a slant or slit lengthwise (as per preference)
- 2 big tomatoes cut fine
- Oil as required
- Salt to taste
- 1 kg cat fish cleaned, washed and salted
- 12 chillies (mixed kashmir and bedki)
- 3 garlic cloves
- 1 tsp cumin
- Water as required
- 2 tbs. Vinegar (as desired)
- Bhindi Sola (as desired)
- 1 tsp. Turmeric
- 1 lemon sized Tamarind ball soaked for 1/2 an hour.
Method: Grind items (7-10) in a mixer to make a smooth paste for 2-3 times. Now add the soaked tamarind and grind again till you get a nice thick paste. Remove the ground masala and keep aside. Add a little water to the mixer and remove the remaining masala in a bowl.
In a non-stick vessel heat oil. Add onion and saute till translucent. Now add the slit green chillies and fry for 2 minutes. Add tomatoes and saute well. Cover and let it cook till the tomatoes become soft and mushy then add the ground masala. Fry well for sometime till oil starts to float. Now add the masala water and stir well to incorporate. Add more water according to the thickness of the curry desired by you. Let the curry boil. Now add the fish and swirl the vessel. Add the sola, vinegar, salt and turmeric powder. Swirl the vessel again. Let the curry boil for 5 minutes. Switch off the gas. Your curry is ready to eat.😋 You can substitute with any other fish like shark, mackerel, sardines, sting ray fish, squids etc.