Fish Ambotik

Fish Ambotik is a tangy broth based dish that would be highly enjoyable by people who enjoy sourish taste. This variety is curry is said to be very popular in the Western coastal part of India. However, the pungency of the dish can be adjusted as per the palate of the people. This is best served fresh and hot either with rice or even with pao (dinner bread). You may even temper oil with curry leaves if you like the flavour; and add tomatoes for more colour and tanginess.

 

Ingredients

• 1/2 a Kg of fish (catfish or carp or bhetki)
• 1 onion chopped fine
• 12 red chillies (dried)
• 1/4 teaspoon of cumin seeds
• 4 cook pepper corns
• 5-6 cloves of garlic
• 1/2″ ginger
• 1/2 teaspoon of turmeric powder
• half a cup of water in which tamarind has been dissolved
• Finely chopped cilantro or parsley or chives for garnish
• 3 tbsp oil

 

Preparation :
• Rub salt in to medium pieces of fish and set them aside. (You may very lightly fry them too — if you want — but very lightly).
• Grind in all the ingredients (except for the onion) into a masala paste using water.
• Fry the onion in heated oil until they become brown.
• Add the masala paste and fry for around a minute.
• Add in the diluted tamarind pulp.
• Add in the fish once the broth starts to boil.
• Adjust salt
• Cook till the fish becomes tender on low heat.
• Serve hot with rice.