GOAN FISH CURRY/ AMBOTIK FISH CURRY

To all the fish lovers out there……presenting to you Goan Fish Curry or Ambotik Fish Curry.

Ambotik is actually two words, ambot which means tangy/sour and tik which means hot/spicy in Konkani. Generally, vinegar or tamarind is used to balance the spice, but I have used Kokum or Garcinia Indica instead. I have also used dried deggi mirch instead of the kashmiri ones which is generally used in the authentic recipe. However, I have stuck to the authentic way of making the curry paste which starts with whole spices that are freshly ground and then cooked with. I must admit that there is another additional step that I prefer to incorporate during this preparation which makes the gravy lip-smacking.

Visiting Goa once a year is a norm in our family. However, this year because of the pandemic we couldn’t do it! The time we spend in goa is filled with relaxation, food, music and the smell of the beach. I am a fish lover and for me GOA is the place to experience the freshness of the seafood. We prefer to visit South Goa because our experiences have been far different and relaxing down South. Hope this recipe brings back your food experiences in Goa.

Preparation

STEP 1- Marinade the pomfret fish with 1 TSP of salt, ½ TSP of asafoetida/hing and 1 TSP of turmeric powder.

You can use Prawns instead of Pomfret.

STEP 2- In a bowl take 6 buds of kokum and immerse it in 4 TBSP of warm water.

You can use tamarind or vinegar instead of kokum/garcinia indica.

STEP 3- Next, in a mixer grinder, throw in the coriander seeds, cumin seeds, dried red chillies, black peppercorns, coconut, ginger, garlic, 2 kokums, 2 TBSP of kokum water and 3 TBSP of coconut milk to make a smooth curry paste. You may add some water if required.

I have used deggi mirch instead of kashmiri mirch.

STEP 4- In a kadhai, pour 4 TBSP of refined oil. After a min the oil should be hot enough. Throw in half of the chopped onions. Sauté it for about 2 mins on medium high heat.

STEP 5- Add the chopped tomatoes. Sauté’ it for a min.

STEP 6- Next, add the curry paste, turmeric powder, red chilli powder, salt and sugar. Mix everything well and keep sautéing it for about 4 mins on low flame.

STEP 7- Once the oil starts leaving the masala pour 200 ML of warm water, two kokums and the remaining kokum water. Let it come to a boil.

STEP 8- Once it comes to a boil strain the gravy through a strainer to get rid of all the lumps.

Generally, in an ambotik gravy or a goan gravy this step is not followed. I prefer to do this because it turns the final gravy into a rich velvety texture.

STEP 9- Next, in a saucepan pour 1 TBSP of refined oil. After 10 secs, throw in the slitted green chillies, mustard seeds and curry leaves. Once it starts to crackle add the remaining chopped onions. Sauté them till it turns translucent (in about a min). Keep the flame on low.

STEP 10- Add the strained gravy along with two kokum buds. Let it come to a boil. Increase the heat to high at this point of time.

STEP 11- Once the gravy comes to a boil (in about a min), throw in the marinated fish.

STEP 12- After 2 mins, pour the remaining coconut milk. Let it cook for another min.

STEP 13- Your Goan Fish Curry is ready. Serve it with a plate of steamed rice.