The Ambot Tik is a delightful choice if you have a penchant for spicy and tangy curries that complement steamed rice perfectly.
In Konkani, “ambot” means tangy, while “tik” signifies spicy. This curry is a regular feature in Goan households and is enjoyed as an everyday meal. You have the flexibility to use any fish of your preference. The deep red color of the gravy is derived from Kashmiri chillies, while the Byadgi chillies contribute to its spiciness.
While there are no strict rules regarding the consistency of the gravy, it is advisable not to dilute it with excessive water as it may compromise the flavor.
Prawns Ambot Tik Recipe:
- 250gms of prawns, shelled and deveined
- 2 tbsp oil
- 1 finely chopped onion
- 1 small tomato, chopped
- 2 slit green chillies
- 1 tsp vinegar
- A few pieces of kokam
- 1 tsp sugar
- Salt to taste
- Approximately 1 cup of water (adjust as per desired consistency)
For the ground masala:
- 5-6 Kashmiri chillies & 3-4 Byadgi chillies (the latter being spicier)
- 1 tsp cumin seeds (jeera)
- 6 peppercorns
- 4 cloves
- 5 garlic flakes
- 2-inch piece of cinnamon
- 1 medium onion, roughly chopped
- A small ball of tamarind (deseeded)
- A one-inch piece of ginger
- ½ tsp turmeric powder
- Apply a little salt and turmeric to the shelled and deveined prawns.
- Grind all the ingredients mentioned for the ground masala into a fine paste.
- Heat oil in a cooking vessel and sauté the chopped onions until they turn light brown.
- Add the tomatoes and salt to the vessel and cook until they become mushy.
- Next, add the ground masala and sauté it well for a couple of minutes.
- Pour in approximately one cup of water, adjusting the quantity based on your desired gravy consistency.
- Add the kokam pieces, slit green chillies, salt, sugar, and vinegar to the boiling mixture. Let it simmer for about 5 to 10 minutes.
- Finally, add the marinated prawns, slit green chilli, salt, sugar, and vinegar. Cook for another 5 minutes.
- Serve the Prawns Ambot Tik with steaming hot rice or enjoy it with pao.
- Avoid adding excessive water to the curry to preserve the spices’ flavors. Maintain a medium-thick consistency.
- Prawns cook quickly, so add them towards the end and cook for only 5 to 8 minutes to prevent them from becoming rubbery.
- If you find the curry less tangy, you can add additional tamarind pulp or kokam pieces while it is cooking.
Indulge in the flavorsome Prawns Ambot Tik alongside a bowl of fragrant, fluffy rice or relish it with pao.
(Featured Image Credit: https://myfoodstory.com)