Tangy and Spicy Goan Ambotik Curry Recipe
Pucker up for Goa's fiery soul! This Tangy and Spicy Goan Ambotik Curry explodes with kokum's tartness & red chili's heat, embracing tender seafood or veggies. Dive into flavor!
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Introduction
Welcome to plating it with Tina! In today's blog post, we're going to share with you a delicious recipe for a famous and flavorful dish called Ambotik Curry. This tangy and spicy curry is traditionally made with seafood and is perfect for a quick, everyday meal. It pairs beautifully with a bowl of steaming, hot rice. So, let's get started!
Ingredients
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1 pound of shrimp (you can also use shark fish or any fish you enjoy).
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1 1/2 teaspoons of salt
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2 tablespoons of tamarind pulp
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1/4 cup of hot water
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8 Kashmiri chilies
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4 cloves
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8 peppercorns
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1/2 inch stick of cinnamon
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1 teaspoon of cumin seeds
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1/2 teaspoon of turmeric powder
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5 garlic cloves
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3/4 inch to 1-inch piece of ginger
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2 tablespoons of red wine vinegar
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3 tablespoons of oil
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1 cup of finely diced red onion
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1 1/2 cups of water
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1/2 teaspoon of salt (or to taste)
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3 teaspoons of sugar (or to taste)
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4 kokum rinds
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2 slit green chilies
Instructions
1. Start by salting the shrimp. In a bowl, mix the shrimp with 1 1/2 teaspoons of salt and set it aside to let the salt flavour the shrimp.
2. Soak 2 tablespoons of tamarind pulp in 1/4 cup of hot water. The hot water will help soften the tamarind and make it easier to extract the pulp.
3. Prepare the curry paste by grinding the following ingredients together: 8 Kashmiri chilies (3 deseeded and 5 with seeds), 4 cloves, 8 peppercorns, 1/2 inch stick of cinnamon, 1 teaspoon of cumin seeds, and 1/2 teaspoon of turmeric powder.
4. Once the dry ingredients are ground, add 5 garlic cloves, 3/4 inch to 1 inch of ginger, the soaked tamarind pulp, and 2 tablespoons of red wine vinegar to the grinder. Blend everything together until you have a smooth curry paste.
5. Heat 3 tablespoons of oil in a pot and sauté 1 cup of finely diced red onion until it turns translucent.
6. Add the curry paste to the pot and sauté it with the onion until the flavours develop and the raw flavour of the paste is reduced.
7. Add 1 1/2 cups of water to the pot and mix well to create a smooth curry.
8. Season the curry with 1/2 teaspoon of salt and 3 teaspoons of sugar (adjust these amounts according to your taste preferences).
9. Let the curry simmer on medium heat for 5 to 10 minutes, allowing the flavours to meld together.
10. Add the salted shrimp to the curry and mix well. Add 4 kokum rinds for an authentic flavour.
11. Continue simmering the curry on medium heat until the shrimp are cooked.
12. Just before serving, add 2 slit green chilies for an extra kick.
13. Serve the tangy and spicy Ambotik Curry with steaming hot rice and enjoy!
Frequently Asked Questions
Q: Can I use fish instead of shrimp in this recipe?
A: Absolutely! You can use shark fish or any type of fish that you enjoy. The flavors of the curry will pair well with different types of seafood.
Q: How spicy is this curry?
A: The spiciness of the curry can be adjusted according to your preference. The Kashmiri chilies add color and flavour without being overly spicy. Feel free to add more or less chilies, depending on your heat tolerance.
Q: Can I substitute the tamarind pulp?
A: If you don't have tamarind pulp, you can use tamarind concentrate or even lemon juice as a tangy substitute. Adjust the quantity to taste.
Q: What other dishes can I serve with Ambotik Curry?
Ambotik curry is traditionally enjoyed with steamed rice. You can also serve it with bread, roti, or naan for a delicious meal.
Conclusion
There you have it—a simple and flavorful recipe for Tangy and Spicy Ambotik Curry. This dish is loaded with flavour and will surely impress your taste buds. Give it a try and enjoy a taste of the traditional cuisine. For the full written recipe, visit my website. Thanks for reading, and happy cooking!
Chef Tina, Master Chef of TradeFxP
