Recipe Description

Fish ambotik curry recipe is a spicy and tangy curry. made in gaon style

Ingredient                                                             Quantity

Pomfrets, ½ inch thick slices                                  2 medium (400 grams each)

Salt                                                                         to taste

Turmeric powder                                                   1 teaspoon

Coriander seeds                                                   1 tablespoon

Cumin seeds                                                         1 teaspoon

Coconut, scraped                                                  1 cup

Dried red chillies                                                    8-10 no

Ginger piece, roughly chopped                             1 inch

Garlic cloves, roughly chopped                              8-10 no

Cloves                                                                    5 no

Cinnamon sticks                                                    2 (one inch)

Vinegar                                                                  2 tablespoons

Oil                                                                          2 tablespoons

Onions, finely chopped                                          2 medium

Green chillies, slit                                                   4-5 no

Tamarind pulp                                                        3 tablespoons

Method:

1. Marinate the fish with salt and turmeric powder for fifteen minutes.
2. Dry roast the coriander seeds and cumin seeds in the microwave on grill mode for two to three minutes.
3. Grind coconut, red chillies, coriander seeds, cumin seeds, ginger, garlic, cloves, cinnamon and vinegar to a very fine paste with a little water.
4. Place the oil and onions in a microwave safe bowl and cook, uncovered, on high (100%) for three minutes.
5. Add the ground masala, fish and three and a half cups of water and cook, uncovered, on high (100%) for two minutes.
6. Dilute the tamarind pulp in half cup of water and add. Add slit green chillies and stir. Adjust salt and cook again on MEDIUM (70%) for two minutes.
7. Serve hot with steamed rice.

Chef’s Tip: If kokum is available, you may add 5-6 kokum pieces soaked for half an hour in half a cup of water along with tamarind pulp.