Authentic Goan Ambot Tik Fish Curry with Warm Steamed Rice
Experience the vibrant coastal flavors of Goa with this fiery and tangy fish curry. Prepared with Kashmiri chilies, black peppercorns, and vinegar, it offers a deeply satisfying balance of spice and sourness.
45min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
Soak the dry Kashmiri red chilies, coriander seeds, cumin seeds, black peppercorns, garlic, ginger, and cinnamon in a little warm water for 15 minutes.
2
Grind the soaked spices along with the soaking water into a smooth, fine paste.
3
Heat coconut oil in a deep clay pot or pan over medium heat and sauté the sliced onions until translucent.
4
Add the ground spice paste to the pan and fry for 5 to 7 minutes until the oil begins to separate from the masala.
5
Pour in one cup of warm water and bring the mixture to a gentle boil.
6
Add the soaked kokum petals along with their soaking liquid to impart the characteristic tangy flavor.
7
Gently slide in the fish pieces, reduce the heat to low, and simmer for 6 to 8 minutes until the fish is cooked through.
8
Season with salt to taste, turn off the heat, and let the curry rest for 10 minutes before serving hot with steamed rice.
Ingredients
500g firm white fish fillets, cleaned and cut into pieces
6 dry Kashmiri red chilies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
10-12 black peppercorns
4 cloves garlic
1-inch piece ginger
1 small cinnamon stick
4 dried kokum petals soaked in warm water
1 medium onion, finely sliced
2 tablespoons coconut oil
Salt to taste
1 cup warm water
*This AI-generated recipe may contain inaccuracies.