How to make Ambat Tikhat Surmai - Fish pieces cooked in hot and sour gravy.

This recipe is from the book Konkan Cookbook.

Main Ingredients : King fish (surmai) (सुरमई मछली), Kokum petals (कोकम की पँखड़ियाँ)

Cuisine : Maharashtrian

Course : Main Course Seafood

Ambat Tikhat Surmai Recipe Card

Ambat Tikhat Surmai

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Ambat Tikhat Surmai checkout Coconut Fish Curry, Fish Kozhambu. You can also find more Main Course Seafood recipes like Sichuan Prawns, Coconut Rawas, Zamin Ki Machchi, Sorshe Bata Ilish.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Ambat Tikhat Surmai Recipe

  • King fish (surmai) cut into 1 inch thick slices 750 grams

  • Kokum petals 4

  • Salt to taste

  • Tirphal pitted 5-6

  • Dried red chillies 10

  • Coriander seeds 2 teaspoons

  • Scraped coconut 1 cup

  • Turmeric powder 1/2 teaspoon

  • Tamarind pulp 4 teaspoon

  • Oil 4 tablespoons

  • Fresh coriander leaves chopped a few sprigs


Step 1

Apply salt to fish pieces and set aside for fifteen minutes. Soak kokum in half a cup of hot water for fifteen minutes. Strain and use the water.

Step 2

Grind tirphal in a quarter cup of water and strain. Use only the water. Grind the red chillies with coriander seeds, coconut and turmeric powder to a fine paste with half a cup of water. Add the tamarind pulp, triphal water and one tablespoon of oil.

Step 3

Apply this masala to the fish pieces and set aside for half an hour. Heat the remaining oil in a non stick pan. Add the fish pieces along with the masala and sauté for one minute. Add half a cup of water.

Step 4

Reduce heat, cover the vessel with a lid and pour a little water over it. Cook for ten minutes and remove lid. Add kokum water and bring to a boil.

Step 5

Add more water if necessary for the gravy should be quite thin. Adjust salt. Garnish with coriander leaves and serve hot with steamed rice.