PRAWN Ambot Tik – Goan CURRY with SUCCORINE bai

View my step-by-step video

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Prawn Ambot Tik is a wonderful classic Goan recipe typically made with chunks of Shark meat. The literal translation Ambot means sour and Tik means hot. This wonderful combination of sour and spicy is quintessentially Goan. In tis recipe Kashmiri chillies are used to give that wonderful red color to the gravy.
While planning this post and video, I decided to collaborate with a very funny Goan Wendy Zuzarte, who goes my her alter ego Succurine bai. She plays a Goan simpleton on her channel on YouTube and injects some wonderful comedy into the recipe video – be sure to check this out! https://youtu.be/mCoypm50nUI
If not using Shark meat, you can also use any other fleshy fish, I prefer to use prawns. This curry can be eaten with fresh soft sannas or rice. What I love about the simplicity of this recipe is that the masala can be prepared ahead and stored. You can also prepare the gravy a few days ahead and just simmer the prawns in the gravy just before serving. If I have left over gravy, I always freeze it, you can literally cook anything in it and it would be delicious.
Kashmiri chillies can be found at most Indian stores. If using regular chillies please use less and they would likely be more spicy. In this recipe and video, I dry ground the chillies, you could also soak the chillies overnight and grind them with the wet ingredients instead.
PRAWN Ambot Tik – Goan CURRY with SUCCORINE bai

Ingredients

  • 10 Kashmiri Chillies
  • 10 Peppercorns
  • 4 Cloves
  • 2 Cardamons
  • 2 inch pieces Cinnamon
  • 1/2 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • 1 tsp Turmeric
  • 1 inch piece Ginger
  • 6 cloves Garlic
  • 2 tbsps Vinegar
  • 2 onions – 3 cups
  • 2 tomatoes pureed
  • 2 Green Chillies
  • Tamarind in 2 cups water
  • Salt
  • 3-4 Kokum petals
  • 1 lb 500 gms Prawns

Instructions

  1. Dry grind all the dry spices, followed with the wet, the Vinegar and some water to a smooth paste
  2. Saute the Onions in some oil till golden brown
  3. Add the masala, followed by the pureed Tomatoes
  4. Bring the mixture to the boil and add the Tamarind pulp
  5. Add 1/2 cup water to your food processor and add that in as well
  6. Add the green chillies
  7. Add salt to taste and cook the gravy for 15 – 20 till the onions are soft enough to meld into the gravy
  8. Simmer the uncooked Shrimp in the gravy till cooked
  9. If desired add a few Kokum petals for added sourness
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