Shark ambot tik curry is a hot and tangy, classic Goan fish curry! Sharing my Mom’s recipe to make this delicious Goan fish curry bursting with scrumptious flavors! Pair it with some rice and some sautéed veggie for a hearty Goan fare!
AMBOT TIK MEANING
Ambotik is actually two words, ambot which means tangy/sour & tik which means hot/spicy in Konkani . So as the name suggests, its a hot and tangy curry, made mostly using fish, prawns or even calamari.
A popular fish of choice for this curry is shark fish. The spice of this curry is well balanced with the tamarind and vinegar which forms the basis for the sour component.
Unlike most Goan curries, this shark ambot tik curry doesn’t use coconut at all. So it is a great option to prepare this if you run out of freshly grated coconut and still want to cook up a delicious Goan meal! It’s best served with Goan boiled rice/regular steamed rice, sannas (Goan steamed rice cakes) or even pao/pav (dinner rolls) .
Like most Goan curries, ambot tik tastes better the next day, the flavors intensify rendering it even more delicious. In fact, it’s common to see most Goan’s enjoying this curry with pao the next day for breakfast 🙂
So let me share with you my Mum’s recipe for one of my favorite Goan curries. Shark ambot tik curry brings back wonderful memories! The taste of my Mum’s ambot tik curry still lingers in my mouth. I’ve used that as a guideline to be able to recreate it at home, and I can happily say it tasted almost the same:)
IF YOU ENJOYED THIS SHARK AMBOTIK CURRY, YOU MAY ALSO LOVE THIS GOAN FISH CURRY WITHOUT COCONUT
- Fish Jeerem meerem
STEP BY STEP INSTRUCTIONS TO MAKE SHARK AMBOTIK CURRY | GOAN FISH AMBOT TIK
1.Wash the shark well, season with a little salt and set aside.
2.In your blender, add in onions, tomatoes, deseeded, soaked and drained Kashmiri chillies along with cumin seeds, peppercorns, turmeric powder, tamarind, garlic cloves, and ginger. Make a smooth paste, add water if required.
3.Heat oil in a heavy bottomed pan on medium heat. Add the ground paste, fry the paste until the rawness goes away, about 5-7minutes.
4.Rinse the blender used for grinding the paste with about a cup of water, add to the pan. Adjust the quantity of water as per the desired thickness. Add a little salt, vinegar, sugar. Bring this to a boil.
5.When the curry starts bubbling, add the fish. Let the curry simmer on medium-low heat for another 5 minutes or until the fish is cooked through. Taste for seasonings, adjust with more salt, sugar or vinegar for tang.
NOTE
- You may skip including onion and tomato in the ground paste. Saute the onions in oil until translucent, then add chopped tomatoes, cook until mushy, then add the ground ambot tik masala paste and continue with the recipe.
HOW TO MAKE SHARK AMBOT TIK CURRY?
Ambot Tik | Goan Shark Ambotik Curry
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, tsp = 5 ml
- 1 lb /500 grams shark fish, cut into 2-inch cubes or 1/2 inch slices
For the Goan ambot tik masala
- 7-8 dried Kashmiri chillies, deseeded, as per spice preference, soaked in warm water for 30 minutes and drained
- 7-8 garlic cloves
- 1/2 inch piece of ginger
- 1/4 tsp peppercorns
- 1/4 tsp cumin seeds
- 1/4 tsp turmeric powder
- Lime sized ball of tamarind
- 1 small onion, refer notes
- 1 medium tomato, refer notes
Other ingredients
- 1 tsp vinegar
- 1 tsp sugar
- Salt, to taste
Instructions
- Wash the shark well, season with little salt and set aside.
- In your blender, add in onions, tomatoes, deseeded, soaked and drained Kashmiri chillies along with cumin seeds, peppercorns, turmeric powder, tamarind, garlic cloves, and ginger. Make a smooth paste, add water if required.
- Heat oil in a heavy bottomed pan on medium heat. Add the ground paste, fry the paste until the rawness goes away, about 5-7 minutes.
- Rinse the blender used for grinding the paste with about a cup of water, add to the pan. Adjust the quantity of water as per the desired thickness. Add a little salt, vinegar, sugar. Bring this to a boil.
- When the curry starts bubbling, add the fish. Let the curry simmer on medium-low heat for another 5 minutes or until the fish is cooked through. Taste for seasonings, adjust with more salt, sugar or vinegar for tang.
Notes
- You may skip including onion and tomato in the ground paste. Saute the onions in oil until translucent, then add chopped tomatoes, cook until mushy, then add the ground ambot tik masala paste and continue with the recipe.
I would love to hear from you! Please feel free to write to me about your suggestions or feedback at aromaticessence77@gmail.com.
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Regards,
Freda
Ambot Tik | Goan Shark Ambotik Curry
Ingredients
Measuring cup used, 1 cup = 250 ml, tsp = 5 ml
- 1 lb /500 grams shark fish, cut into 2-inch cubes or 1/2 inch slices
For the Goan ambot tik masala
- 7-8 dried Kashmiri chillies, deseeded, as per spice preference, soaked in warm water for 30 minutes and drained
- 7-8 garlic cloves
- 1/2 inch piece of ginger
- 1/4 tsp peppercorns
- 1/4 tsp cumin seeds
- 1/4 tsp turmeric powder
- Lime sized ball of tamarind
- 1 small onion, refer notes
- 1 medium tomato, refer notes
Other ingredients
- 1 tsp vinegar
- 1 tsp sugar
- Salt, to taste
Instructions
- Wash the shark well, season with little salt and set aside.
- In your blender, add in onions, tomatoes, deseeded, soaked and drained Kashmiri chillies along with cumin seeds, peppercorns, turmeric powder, tamarind, garlic cloves, and ginger. Make a smooth paste, add water if required.
- Heat oil in a heavy bottomed pan on medium heat. Add the ground paste, fry the paste until the rawness goes away, about 5-7 minutes.
- Rinse the blender used for grinding the paste with about a cup of water, add to the pan. Adjust the quantity of water as per the desired thickness. Add a little salt, vinegar, sugar. Bring this to a boil.
- When the curry starts bubbling, add the fish. Let the curry simmer on medium-low heat for another 5 minutes or until the fish is cooked through. Taste for seasonings, adjust with more salt, sugar or vinegar for tang.
Notes
- You may skip including onion and tomato in the ground paste. Saute the onions in oil until translucent, then add chopped tomatoes, cook until mushy, then add the ground ambot tik masala paste and continue with the recipe.
Apam Balik (eggless) | Apong balik recipe with step-by-step pictures. Learn how to make these delightful, sweet Asian peanut pancake turnovers, that is stuffed with an interesting mixture.
Natascha from Natascha’s palace is hosting a pancake party , and I’m delighted to bring along this apam balik, a type of pancake popular in Southeast Asian countries like Malaysia, Singapore & Indonesia. These are sweet crispy pancakes that are stuffed with an interesting mixture of peanuts, sugar & creamed corn along with loads of other add on’s like sesame seeds, chocolate & cheddar cheese.
The batter for this pancake is fermented using yeast. I used dark chocolate-peanut butter along with some crushed peanuts for the filling. Whilst grinding the peanuts I ended up over grinding them, hence they weren’t as coarse as I wanted them to be, so that’s the only thing I would redo if I had to!
Other than that these were really good and quite different for a change from the regular pancakes. I served them along with some berries and that made for a lovely Sunday breakfast! Will I make this again? Sure I will, probably with some other flavor combination or some other nut butter, perhaps ?? 😀
The judge for this lovely challenge is Lina from lin’s recipes. Well, thank you Natascha and Lina for this fantastic challenge. Hop over here , to see the varieties of pancakes that the other bloggers have brought along to this virtual party 🙂
- LOOKING FOR MORE BREAKFAST IDEAS, YOU WILL FIND THEM HERE.
- STEP BY STEP INSTRUCTIONS TO MAKE APAM BALIK | ASIAN PEANUT PANCAKES
- HOW TO MAKE APAM BALIK WITH YEAST?
- Apam Balik {Eggless} | Southeast Asian Pancakes
LOOKING FOR MORE BREAKFAST IDEAS, YOU WILL FIND THEMHERE.
STEP BY STEP INSTRUCTIONS TO MAKE APAM BALIK | ASIAN PEANUT PANCAKES
1.In a mixing bowl, add the flour, salt, sugar & yeast. Whisk to combine well. (Do not add salt over yeast directly as it deactivates the yeast, add them away from each other, then mix all the dry ingredients).
2.Next add soy milk, coconut milk & vanilla extract. Mix it well with the dry ingredients to form a smooth free flowing batter. It shouldn’t be too thick not too thin. adjust water accordingly. Cover and let the batter ferment for about 1 & 1/2 hour. You will know when it’s done, as the batter will be bubbly.
Fermented batter
3.Grind the roasted peanuts until they are just about coarse. In a bowl add the chocolate peanut butter or you can also add Nutella + peanut butter, add crushed peanuts, honey, coconut oil and mix well to form a smooth paste.
4.After the batter has fermented, mix it gently with a spatula, add a tablespoon or two of water if you find the batter very thick. Do not add excess water. Heat a skillet on medium heat. Grease it with butter, dab the butter all over with tissue to coat the pan well. Now reduce the heat to medium-low and pour about 1/3 cup batter, gently swirl the pan so the batter spreads throughout the pan’s circumference. Let this cook, uncovered until the surface is bubbly and dry. It will take about 2-3 minutes.
5.When the surface of the pancake is dry, and the crust is golden brown, transfer to a plate and set aside to cool slightly. Prepare the remaining pancakes in the same way.
6.Spread the chocolate peanut butter mixture on half of the pancake, fold in half, press gently with a spatula for few seconds. Cut into half or desired pieces.
NOTES
- You can easily double or triple this recipe. I made a small batch.
- If you prefer a dry filling, then simply mix roasted peanut powder (coarse), some sugar and sesame seeds. To prepare the pancakes with this filling, when the surface of the pancake is dry, add little butter over it, then sprinkle as much of the filling as you would like to, fold the pancake in half with a spatula, press it for few seconds. Transfer to a plate, let it set for few minutes, then cut into half or desired portions.
HOW TO MAKE APAM BALIK WITH YEAST?
Apam Balik {Eggless} | Southeast Asian Pancakes
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp active dry yeast
- 2 tbsp sugar
- 200 ml soy milk
- 50 ml coconut milk/any other vegan milk
- 1 tsp vanilla extract
For the filling: (adjust quantities as per your preference )
- 1/4 cup roasted peanut powder
- 6 tbsp chocolate peanut butter
- 1 tbsp honey/sugar/condensed milk/creamed corn
- 2 tsp coconut oil
Instructions
- In a mixing bowl, add the flour, salt, sugar & yeast. Whisk to combine well. (Do not add salt over yeast directly as it deactivates the yeast, add them away from each other, then mix all the dry ingredients).
- Next add soy milk, coconut milk & vanilla extract. Mix it well with the dry ingredients to form a smooth free flowing batter. It shouldn’t be too thick not too thin. adjust water accordingly. Cover and let the batter ferment for about 1 & 1/2 hour. You will know when it’s done, as the batter will be bubbly.
- Grind the roasted peanuts until they are just about coarse. In a bowl add the chocolate peanut butter or you can also add Nutella + peanut butter, add crushed peanuts, honey, coconut oil and mix well to form a smooth paste.
- After the batter has fermented, mix it gently with a spatula, add a tablespoon or two of water if you find the batter very thick. Do not add excess water. Heat a skillet on medium heat. Grease it with butter, dab the butter all over with tissue to coat the pan well. Now reduce the heat to medium-low and pour about 1/3 cup batter, gently swirl the pan so the batter spreads throughout the pan’s circumference. Let this cook, uncovered until the surface is bubbly and dry. It will take about 2-3 minutes.
- When the surface of the pancake is dry, and the crust is golden brown, transfer to a plate and set aside to cool slightly. Prepare the remaining pancakes in the same way.
- Spread the chocolate peanut butter mixture on half of the pancake, fold in half, press gently with a spatula for few seconds. Cut into half or desired pieces.
Notes
- You can easily double or triple this recipe. I made a small batch. If you prefer a dry filling, then simply mix roasted peanut powder (coarse), some sugar and sesame seeds.
- To prepare the pancakes with this filling, when the surface of the pancake is dry, add little butter over it, then sprinkle as much of the filling as you would like to, fold the pancake in half with a spatula, press it for few seconds. Transfer to a plate, let it set for few minutes, then cut into half or desired portions.
- Recipe adapted from Kalavira vegan school .
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
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Facebook @ Aromaticessence
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Regards,
Freda
