Authentic Goan Ambot Tik with Warm Sannas
A fiery and tangy Goan fish curry featuring a rich blend of Kashmiri chilies, spices, and vinegar. Served alongside fluffy, fermented rice cakes known as sannas, this coastal delicacy offers a brilliant balance of bold flavors.
60min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
Grind the dried red chilies, coriander seeds, cumin seeds, peppercorns, turmeric, garlic, ginger, and extracted tamarind pulp with a little water into a smooth, vibrant red masala paste.
2
Heat coconut oil in a clay pot or heavy-bottomed pan, and sauté the sliced onions until translucent and lightly golden.
3
Add the ground masala paste to the pan and fry well for 5 to 7 minutes until the oil separates from the edges.
4
Pour in about one cup of water to adjust the gravy consistency, bring it to a gentle boil, and season with salt.
5
Gently slide in the fish steaks, reduce the heat, and simmer uncovered for about 8 to 10 minutes until the fish is cooked through.
6
Steam the sannas in a steamer until fluffy and warm.
7
Serve the hot, spicy, and tangy Ambot Tik immediately alongside the soft sannas.
Ingredients
500g kingfish or pomfret steaks
6 dried Kashmiri red chilies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
6-8 black peppercorns
1/2 teaspoon turmeric powder
4 cloves garlic
1-inch piece of ginger
Small ball of tamarind soaked in warm water
1 large onion, finely sliced
2 tablespoons coconut oil
Salt to taste
8-10 ready-to-steam traditional sannas
*This AI-generated recipe may contain inaccuracies.