How to make Ambat Tikhat Surmai -

Surmai slices cooked in a sour and hot coconut gravy flavoured with tirphal.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Surmai, Coconut (नारियल)

Cuisine : Maharashtrian

Course : Main Course Seafood

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For more recipes related to Ambat Tikhat Surmai checkout Coconut Fish Curry, Fish Kozhambu, Fish Parcels, Bacalhau a Bras- SK Khazana . You can also find more Main Course Seafood recipes like Bombil Hirwa Masala Fried Fish Sorshe Bata Ilish Kerala Meen Curry

Ambat Tikhat Surmai

Ambat Tikhat Surmai Recipe Card

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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. 

Prep Time : 41-50 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Ambat Tikhat Surmai Recipe

  • Surmai cut into darnes 1 medium

  • Coconut 4

  • Salt to taste

  • Tirphal 4-5

  • Whole dry red chillies 10

  • Coriander seeds 2 teaspoons

  • Coconut scraped 1 cup

  • Turmeric powder 1/2 teaspoon

  • Tamarind pulp 4 teaspoons

  • Coconut oil 4 tablespoons

  • Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

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

Step 2

Grind the tirphal in two tablespoons of water. Strain. Use only the water. Grind together whole red chillies, coriander seeds, coconut and turmeric powder with a little water.

Step 3

Add tamarind pulp, tirphal water and one tablespoon of coconut oil. Apply this masala to the fish pieces and set aside for half an hour.

Step 4

Heat the remaining oil, add fish pieces along with the masala. Reduce heat, cover the vessel with a lid and pour a little water over it.

Step 5

Cook for ten minutes and remove lid. Add kokum with water to the fish. Bring to a boil and remove the kokum. Garnish with chopped coriander leaves and serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

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.