If you like sour and spicy gravies then this is it!
The bright red Goan Ambot-Tik Curry is an easy, sense tingling dish the very thought of it brings back the memories and the aroma of the good old days in Goa when my husband used to go fishing with his friends and get lots of fish and mum used to make different curries but ambotik topped it all. Back then and still now my love for ambotik is too deep,so do try this mouthwatering recipe made with tangy and spicy ground masala.
Ingredients:
👉300gms Modso/lemon fish (specially the head mixed with meat)
👉2 tbsps oil
👉2 slited green chillies
👉2 medium onions
👉1 tsp tomato ketchup
👉Salt to taste
👉5 to 6 kokum
Grind to paste:
👉1''Ginger
👉 5 to 6 cloves of Garlic
👉 10 peppercorns
👉6 Cloves
👉1/2 ''Cinnamon
👉1 tsp cumin seeds
👉8 to 9 Kashmiri chillies
👉small lime size tamrind
👉1 medium tomato chopped
👉Water as required
Method:
👉Wash the cut pieces of the head apply salt and keep it aside..
👉Grind to paste the above mentioned ingredients in a blender and keep it aside.
👉Heat up a pot on a medium flame add in oil when hot add in finely chopped onions sauté until translucent
👉Now add in the ground masala paste saute for 5 mins on low heat
now add in 2 cups of hot water or as required,add in salt to taste and cover the pot with the lid and let it simmer for 5 mins.
👉when the the gravy slightly thicker add in the the lemon fish pieces and keep the flame low and give it a good mix ,cover the pot and let it simmer for 10 mins after 10mins add in the tomato ketchup,slited green chillies and the kokum and turn off the heat serve hot with steamed rice...
THE AMBOTIK TASTES BETTER THE NEXT DAY THE FLAVOUR MELD AND THE GRAVY TASTES BETTER WHEN YOU KEEP IT LONGER.