Sanjeev Kapoor

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Ambat Tikhat Surmai

Fish pieces cooked in hot and sour gravy.

This recipe is from the book Konkan Cookbook.

Preparation Time : 16-20 minutes

Cooking time : 11-15 minutes

Servings : 4

Ambat Tikhat Surmai

Main Ingredients

King fish (surmai), Salt




Main Course-Seafood

Level Of Cooking


Try something new


  • King fish (surmai) cut into 1 inch thick slices
    750 grams
  • Salt
    to taste
  • Kokum petals
  • Tirphal pitted
  • Dried red chillies
  • 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.

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