Entree: India – Goa – Ambot Tik (Goan sour-and-spicy fish curry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) firm white fish (kingfish, pomfret, or mackerel), cut into 6-8 pieces
- 1/2 cup (45 g) grated fresh coconut, toasted
- 6-8 dried red Kashmiri chilies (mild), stems removed
- 1 tbsp (9 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) fenugreek seeds
- 1/2 tsp (1 g) black peppercorns
- 1/2 tsp (1 g) turmeric powder
- 2 tbsp (30 ml) tamarind pulp
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 tsp (5 g) mustard seeds
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 2 medium tomatoes, chopped, about 10 oz (280 g)
- 6 cloves garlic, peeled
- 1 inch (15 g) fresh ginger, sliced
- 8-10 curry leaves
- 1 tsp (4 g) jaggery or brown sugar (optional)
- Salt to taste (about 1 to 1 1/2 tsp (6 to 9 g))
- 1 to 1 1/2 cups (240 to 360 ml) water, as needed

Show original ingredient measurements

- 1.5 lb (680 g) firm white fish (kingfish, pomfret, or mackerel), cut into 6-8 pieces
- 1/2 cup (45 g) grated fresh coconut, toasted
- 6-8 dried red Kashmiri chilies (mild), stems removed
- 1 tbsp (9 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) fenugreek seeds
- 1/2 tsp (1 g) black peppercorns
- 1/2 tsp (1 g) turmeric powder
- 2 tbsp (30 ml) tamarind pulp
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 tsp (5 g) mustard seeds
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 2 medium tomatoes, chopped, about 10 oz (280 g)
- 6 cloves garlic, peeled
- 1 inch (15 g) fresh ginger, sliced
- 8-10 curry leaves
- 1 tsp (4 g) jaggery or brown sugar (optional)
- Salt to taste (about 1 to 1 1/2 tsp / 6 to 9 g)
- 1 to 1 1/2 cups (240 to 360 ml) water, as needed

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Dry-roast the toasted coconut, dried chilies, coriander seeds, cumin seeds, fenugreek seeds, and peppercorns in a skillet over medium heat until fragrant, about 2–3 minutes; cool slightly and grind to a smooth paste with the tamarind pulp and 3–4 tbsp (45–60 ml) water in a small blender.
2. Season the fish pieces with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) turmeric and set aside.
3. Heat the oil in a heavy-bottomed pan over medium heat. Add mustard seeds and when they pop, add sliced onion and curry leaves and sauté until the onion is soft and beginning to brown, about 6–8 minutes.
4. Add garlic and ginger and cook 1–2 minutes more until aromatic. Stir in chopped tomatoes and cook until the tomatoes break down, about 5 minutes.
5. Add the ground masala paste and remaining turmeric; cook, stirring, for 3–4 minutes so the raw spice flavor cooks out. Add jaggery, vinegar, salt, and 1 cup (240 ml) of water, bring to a gentle simmer and adjust consistency.
6. Gently slide the fish pieces into the simmering curry, spooning sauce over them. Simmer gently without stirring vigorously until fish is cooked through, about 8–10 minutes depending on thickness.
7. Taste and adjust seasoning and tamarind/vinegar for sourness. If a thinner sauce is desired, add up to 1/2 cup (120 ml) more water and simmer 2 more minutes.
8. Serve hot with steamed rice.

1. Dry-roast the toasted coconut, dried chilies, coriander seeds, cumin seeds, fenugreek seeds, and peppercorns in a skillet over medium heat until fragrant, about 2–3 minutes; cool slightly and grind to a smooth paste with the tamarind pulp and 3–4 tbsp (45–60 ml) water in a small blender.
2. Season the fish pieces with 1/2 tsp salt and 1/4 tsp turmeric and set aside.
3. Heat the oil in a heavy-bottomed pan over medium heat. Add mustard seeds and when they pop, add sliced onion and curry leaves and sauté until the onion is soft and beginning to brown, about 6–8 minutes.
4. Add garlic and ginger and cook 1–2 minutes more until aromatic. Stir in chopped tomatoes and cook until the tomatoes break down, about 5 minutes.
5. Add the ground masala paste and remaining turmeric; cook, stirring, for 3–4 minutes so the raw spice flavor cooks out. Add jaggery, vinegar, salt, and 1 cup (240 ml) of water, bring to a gentle simmer and adjust consistency.
6. Gently slide the fish pieces into the simmering curry, spooning sauce over them. Simmer gently without stirring vigorously until fish is cooked through, about 8–10 minutes depending on thickness.
7. Taste and adjust seasoning and tamarind/vinegar for sourness. If a thinner sauce is desired, add up to 1/2 cup (120 ml) more water and simmer 2 more minutes.
8. Serve hot with steamed rice.