Fish Ambotik

This is a popular Goan fish recipe. In Konkani, 'Ambot' means sour or tangy and 'Tik' means spicy hot. True to its name, this gravy is deliciously hot and sour!

Preparation time - 20 minutes

Cooking time - 10-15 minutes

Ingredients:

Fish - 600 gm, sliced (I have used seer fish)

Onion - 2, finely chopped

Coconut -1 cup

Kashmiri dry red chillies - 10

Green chillies - 3, de-seeded

Ginger - 1'' piece

Garlic paste - 1 1/2 tbsp

Cinnamon - 2'' stick

Cloves - 5

Turmeric powder - 1/2 tsp

Coriander seeds - 1 tbsp

Cumin seeds - 1 tsp

Tamarind pulp - 1 tsp

Vinegar - 1 tbsp

Salt - to taste

Method:

1. Wash the fish pieces. Apply salt to them and keep aside.

2. Broil the coriander and cumin seeds. Grind them to a fine powder.

3. Grind together coconut, turmeric, dry red chillies, green chillies, ginger, garlic, cinnamon and             cloves along with vinegar to a smooth paste.

4. In an earthen vessel  heat oil, add the onions and saute till they turn brown. Add the ground masala     and saute on medium heat for 2-3 minutes.

5. Add 2 cups of water and let it boil for a minute or two.

6. Add the fish pieces and stir carefully so that they do not break.

7. Close and cook for 3 minutes. Then add the tamarind pulp and adjust the salt. Cook for a minute         and take off from heat.

8. Transfer to a serving bowl and garnish with coriander leaves.

9. Serve hot with boiled rice.