How to make Ambotik Fish Curry-SK Khazana -
A popular Goan fish curry – serve it with hot steamed rice to get the best results
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium pomfrets, Cumin seeds (jeera)
Cuisine : Goan
Course : Main Course Seafood
For more recipes related to Ambotik Fish Curry-SK Khazana checkout Indian Fish Curry - SK Khazana. You can also find more Main Course Seafood recipes like Crabstick and Drumstick Curry Crab Curry Malwani Kolambi Sukke Palak with prawns
Ambotik Fish Curry-SK Khazana Recipe Card
Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar. The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies. Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Ambotik Fish Curry-SK Khazana Recipe
Medium pomfrets cut into 1/2 inch thick pieces 2
Cumin seeds (jeera) 1 teaspoon
Coriander seeds (sabut dhania) 1 tablespoon
Fresh coconut scraped 1 cup
Cloves 6
Cinnamon 1 inch
Dried red chillies 6-8
Ginger finely chopped 1 inch
Garlic finely chopped 1 tablespoon
Vinegar 1 1/2 tablespoons
Turmeric powder 1/4 teaspoon
Salt teaspoon
Oil 3 tablespoons
Medium onions finely chopped 2
Green chillies slit 2-3
Tamarind pulp 1 1/2 tablespoons
Fresh coriander leaves finely chopped 1 teaspoon
Fresh coriander sprigs for garnish
Method
Step 1
Put cumin seeds and coriander seeds in a non-stick pan and dry roast till fragrant. Transfer into a bowl and let it cool.
Step 2
Put the roasted spiced into a blender jar. Add coconut, cloves, cinnamon, red chillies, ginger, garlic, vinegar and a little water and grind to a smooth paste.
Step 3
Take fish pieces in a bowl, add turmeric powder and salt and mix well. Set aside to marinate for 15 minutes.
Step 4
Heat oil in a deep non-stick pan. Add onions and sauté till translucent. Add the prepared paste. Rinse the grinder jar with 2 cups water, add to the pan and mix well.
Step 5
Add salt and green chillies, mix well and bring the mixture to a boil. Add marinated fish pieces and tamarind pulp and mix well.
Step 6
Add coriander leaves, cover and cook till the fish is fully done.
Step 7
Garnish with coriander sprigs and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
