Goan Ambotik is a classic recipe hailing from the west of India. Cooked traditionally with fish the key to this recipe is the use of fresh coconut rather than coconut milk. I’ve used prawn in my recipe as the sweetness of the prawns is perfect with the hot and sour flavours of the gravy. ‘Ambat’ in the local language means tangy and ‘tik’ or ‘tikhat’ as in Maharashtra/ Goa means spicy or hot. The heat of the curry comes from the dried chillies. I’ve opted for Kashmiri chillies which lend a lovely flavour and colour to the gravy. If you like it spicy use 10 or reduce the quantity if you prefer it milder. The paste also include vinegar and goan vinegar is perfect for it which lends the sour element. Finish the curry with tamarind paste although as always make sure to taste you curry before you add the tamarind and add only as much as you require. My tamarind paste is fairly diluted so 1 teaspoon is perfect!
Served with plain rice this is what a Friday night at home needs!
- Add the prawns to a bowl along with the turmeric and salt. Mix well and set aside
- In a frying pan add the cumin seeds and coriander seeds. Roast without any oil for 4-5 minutes over a low heat. Stir as they release their aroma and change colour. Turn the heat off leaves to cool.
- Add the cumin and coriander to a spice grinder along with the cloves and dried red chillies. Blitz to a fine powder. To this add the coconut, garlic, ginger and vinegar. Blend adding the water a little at a time until smooth and set aside.
- In a heavy bottom sauce pan heat the oil over a medium flame. Add the onions and fry for 8-10 minutes.
- As they begin to colour stir well and add the tomatoes continuing to fry for 4 minutes. The tomatoes will begin to soften. Now add the coconut paste and fry over a medium heat for 7-8 minutes stirring well
- Add the water and season to taste along with some sugar. Simmer for 2-3 minutes on a low heat and add the prawns cook for a further 3 minutes with the lid on over a low heat.
- Add the tamarind paste and stir. Turn the heat off and garnish with coriander serving the curry with hot rice.
- 10-12 king prawns deveined and shells off with tails left on
- ½ tsp turmeric powder
- Pinch of salt
- 3 tbsp vegetable oil
- 100gms white onion finely chopped
- 70gms tomato
- 400 mls water
- Pinch of sugar
- Salt to taste
- 1 tsp tamarind paste
- Coriander to garnish
For the paste;
- 1 heaped tsp cumin seeds
- 1 tbsp coriander seeds
- 4 cloves
- 8-10 dried mild chillies (or Kashmiri dried chillies)
- 150gms grated coconut
- 6 garlic cloves
- ½” ginger roughly chopped
- 60mls goan vinegar (or malt vinegar)
- 150 mls water