Ambot Tik is a beloved Goan curry where ‘ambot’ means sour and ‘tik’ means spicy – and this dish delivers on both promises. Growing up near the coast, I learned that the best fish curries need just a few key ingredients to shine. This recipe uses Kashmiri chilies for that signature red color without too much heat, while tamarind and vinegar create the perfect tangy base.
About the Recipe
This recipe stays true to traditional Goan flavors while being super easy to make at home. The magic lies in getting the balance of spices just right. Fresh fish chunks swim in a vibrant red gravy that’s spicy from chilies, sour from tamarind, and slightly sweet from onions. It’s the kind of dish that’ll have everyone at the table asking for seconds.
Why You’ll Love This Recipe
You’ll love how quickly this curry comes together – perfect for busy days. The recipe is forgiving and works well with any firm white fish. The gravy has layers of flavor from the ground masala, but isn’t overwhelmingly spicy. Best of all, you probably have most ingredients in your pantry already. The aroma while cooking is amazing, and the final dish looks stunning with its rich red color.
Ambot Tik
Ambot Tik
Ingredients
- 125 gms Fish (washed, cubed)
- 1 Onion (small, chopped)
- 1/2 tsp Ginger Garlic Paste
- 1 1/2 tbsp Oil
- Salt as per taste
- Sugar (a small pinch)
- Vinegar as per taste
For the Masala:
- 6 Kashmiri Red Chillies
- 1/4 tsp Cumin Seeds
- 6 Black Peppercorns
- 1/4 Turmeric Powder
- 1/4 Onion - small, chopped (optional)
- 1/4 inch Ginger
- 6 cloves Garlic
- 2 tsp Tamarind
- 1/4 tsp Sugar
- 1/4 tsp Salt
- 3 tbsp Vinegar
Instructions
- Sprinkle salt on the fish and keep aside for a few minutes.
- Heat oil in a pan over moderate flame.
- Saute the onions till soft.
- Add ginger garlic paste and saute for 30 seconds.
- Grind the masala ingredients to make 2 tblsp of spice paste.
- Add this to the pan and stir-fry for a minute or two.
- Add little water if required.
- Pour 3/4 cup of water and bring to a boil.
- Reduce flame and cover the pan with a lid.
- Simmer for 10 minutes.
- Now add the marinated fish, salt and sugar.
- Simmer for 5 more minutes till gravy is thick and fish is cooked.
- Add vinegar if required and remove from heat.
- Serve hot with rice or roti.
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Frequently Asked Questions
Can I use any type of fish for this curry?
Yes. Any firm white fish works well. Just make sure the pieces are similar in size so they cook evenly. Fish like cod, tilapia, or sea bass are great choices.
Is this curry very spicy?
Despite using several chilies, Kashmiri chilies are known more for color than heat. You can adjust the spice level by changing the number of chilies or removing their seeds.
Can I make this curry in advance?
You can prepare the masala paste ahead of time and store it in the fridge. But add the fish just before serving for the best taste and texture.
