Goan Ambot Tik Fish Curry
Experience the vibrant flavors of the Konkan coast with this iconic sour and spicy Goan fish curry. Perfectly balanced with tangy kokum and fiery red chilies, it pairs wonderfully with steaming red rice.
45min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
Clean and wash the fish steaks thoroughly, then apply a little salt and set aside for 10 minutes.
2
In a blender, grind the grated coconut, dried Kashmiri red chilies, coriander seeds, cumin seeds, peppercorns, garlic, ginger, and a splash of water into a smooth paste.
3
Heat coconut oil in a clay pot or heavy-bottomed pan over medium heat and sauté the sliced onions until translucent.
4
Add the chopped tomatoes and cook until they turn soft and mushy.
5
Pour in the ground coconut masala paste and sauté for about 3 to 4 minutes until aromatic.
6
Add 1.5 cups of water to achieve the desired curry consistency, drop in the kokum pieces, and bring the mixture to a gentle boil.
7
Carefully slide in the fish steaks, reduce the heat to low, and simmer gently for 6 to 8 minutes until the fish is cooked through.
8
Check for seasoning, garnish with fresh coriander leaves, and serve hot with boiled rice.
Ingredients
500 grams firm white fish steaks (like Kingfish or Pomfret)
1 cup grated fresh coconut
6-8 dried Kashmiri red chilies
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
4-5 black peppercorns
4-5 cloves of garlic
1-inch piece of ginger
1 small onion, sliced
4-5 pieces of dry kokum
1 medium tomato, chopped
2 tablespoons coconut oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.