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By Mariena D'souzaFish Ambotik (Without Coconut & Coriander) is 'Jeere-Meeri' of Fish.
This curry finds its actual origins in Goa but it has been modified in Karnataka to blend the spices without coconut and coriander an tasty change from coconut. The gravy base is onion, cummin seeds and pepper. Tempered with garlic to create a perfect combination for the palate of a fish lover. Fishes like Bombay Ducks, CatFish, Sharks & Lep go well with this masala.
Ingredients
1 Kg. of Bombay Ducks / Cat Fish / Shark / Lep (Cleant, cut & washed)
6 – 7 Cloves of Garlic (mildly crushed)
3 Tblsp Coconut oil for tempering
1 Tomato (Sliced finely lengthwise)For Wet Ground Masala : (to be ground with as less water as possible)
2 Big Onion chopped
1/2 Tsp Mustard Seeds
11/4 Tsp Cummin Seeds
1/2 Tsp Turmeric Powder
8 Madras Red Chillies
8 Kashmir Red Chillies
12 Pepper Corns
8 Garlic Cloves
Lemon sized ball of TamarindMethod
- Heat oil and add garlic and stir-fry till light brown.
- Then add sliced tomato and stir-fry till cooked.
- Add ground masala and fry for another 5 – 7 minutes.
- Add salt to taste and add sufficient to make a pouring consistency gravy (not very thick).
- Cover and bring the curry to boil. Uncover and add the fish pieces and shake the vessel so that the masala should cover each and every fish piece.
- Simmer on low gas for 15 – 20 minutes and serve hot with rice.
P.S. Any fish curry should not be very thick. It should be of pouring consistency. If you are making dry fish masala then there should be no curry-like pouring at all but only masala paste in the dish.
Manglorean Dishes - Non Veggies Index
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