Authentic Goan Ambot Tik Fish Curry with Warm Goan Poi Bread
A delightful Goan classic known for its tantalizing balance of tangy tamarind and spicy red chilies, perfectly simmered with fresh fish. Served alongside warm, rustic Goan poi bread, it offers an authentic coastal feast.
50min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
Grind the grated coconut, dried red chilies, coriander seeds, cumin seeds, peppercorns, garlic, ginger, and extracted tamarind pulp with a little water into a very smooth paste.
2
Heat coconut oil in a clay pot or heavy-bottomed pan, and sauté the sliced onions and slit green chilies until translucent.
3
Pour in the ground masala paste and sauté for 4-5 minutes until the oil begins to separate from the edges.
4
Add about 1.5 cups of water to adjust the gravy consistency, and bring the mixture to a rolling boil.
5
Gently slide in the fish steaks, season with salt, and simmer on medium heat for about 8-10 minutes until the fish is cooked through and flaky.
6
Turn off the heat, let the curry rest for 10 minutes to absorb the flavors, and serve hot with warm Goan poi bread.
Ingredients
500g firm white fish steaks (Kingfish or Pomfret), cleaned and washed
1 cup grated fresh coconut
6-8 dried Kashmiri red chilies
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp black peppercorns
4-5 cloves of garlic
1-inch piece of ginger
Small ball of tamarind, soaked in warm water
1 large onion, finely sliced
2 green chilies, slit
2 tbsp coconut oil
Salt to taste
4 fresh Goan poi bread for serving
*This AI-generated recipe may contain inaccuracies.