Ambat Tikhat Surmai Recipe - Fish pieces cooked in hot and sour gravy.

This recipe is from the book Konkan Cookbook.

Main Ingredients : King fish (surmai), Kokum petals

Cuisine : Maharashtrian

Course : Main Course_Seafood

Ambat Tikhat Surmai

Ambat Tikhat Surmai Recipe - How to make Ambat Tikhat Surmai


Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • King fish (surmai) cut into 1 inch thick slices750 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.

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