Authentic Goan Ambot Tik Fish Curry
Experience the vibrant coastal flavors of Goa with this fiery and tangy fish curry. Perfectly balanced with Kashmiri chilies, warming spices, and tart kokum, it is a seafood lover's ultimate delight.
45min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
Soak the dried red chilies in warm water for about 15 minutes to soften.
2
In a mixer grinder, combine the soaked chilies, grated coconut, coriander seeds, cumin seeds, peppercorns, garlic, ginger, chopped onion, and turmeric powder with a little water to form a smooth, fine paste.
3
Clean the fish steaks thoroughly and rub them with a pinch of salt and turmeric; set aside for 10 minutes.
4
Heat coconut oil in a traditional clay pot or heavy-bottomed pan over medium heat.
5
Add the freshly ground masala paste and sauté for 5-7 minutes until the oil begins to separate from the edges.
6
Pour in 1.5 cups of water to adjust the gravy consistency and bring the mixture to a gentle boil.
7
Add the soaked kokum pieces along with their soaking water to impart the signature tangy flavor.
8
Carefully slide in the fish steaks one by one into the simmering gravy.
9
Cook gently on medium-low heat for 6 to 8 minutes until the fish is flaky and cooked through, avoiding excessive stirring.
10
Check for salt, garnish with fresh coriander leaves, and serve hot with steamed Goan boiled rice.
Ingredients
500g firm white fish steaks (kingfish or pomfret)
1 cup fresh grated coconut
6-8 dried Kashmiri red chilies
4-5 dried spicy red chilies
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp black peppercorns
6-8 cloves of garlic
1-inch piece of ginger
1 small onion, roughly chopped
1/2 tsp turmeric powder
5-6 pieces of dry kokum soaked in warm water
2 tbsp coconut oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.