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Trout Ambot-Tik

16 Oct

Ambot-Tik when translated from Konkani( Goa’s local language) to English means “Sour and Spicy“. Did that get your mouth-watering because when you make this fish curry the smell will literally water your mouth. It’s the tamarind, vinegar and spices combo that makes it happen.  This curry does not use coconut milk like the famous Goan Fish Curry. Goan make this curry using either Shark or Catfish. I used trout since it is a popular fish here in the US (Psst!…I am not a big fan of shark or catfish 😉 ).

ambot-tik-shark-catfish-goan-prawn-shrimps-spicy-sour-curry-no-coconut-milk-recipe

Ambot-tik is one of the curries which brings back some great summer time memories when we would get hungry and enjoy the leftover curry the next day with fresh-baked Goan Pao (bread).

ambot-tik-shark-catfish-trout-curry-ingredients-recipe

Serving Size: 4-6

Ingredients:

2 regular sized whole trout or 4 fillet shark/catfish

3-4 tbsp of ambot-tik paste (depending on your spice level)

1 medium onion diced

2 cups of water

1/8 tsp of sugar

oil

salt to taste

Directions:

If using the fish whole, clean the fish of scales with the back of your knife, wash of the scales. Then cut in 4 equal portions or leave whole. Apply a little salt and keep aside.

Next heat a pot with oil add the chopped onions and saute till light brown. Add the ambot-tik paste and saute for a 1-2 minutes till the raw spice smell goes.

Next add water and cover and bring the curry to a simmer.

Finally add the fish, season with salt and sugar and cook covered on medium heat till the fish is cooked well. I cooked it for 20 minutes.

ambot-tik-shark-catfish-trout-curry-no-coconut-milk-recipe

Enjoy the sour and spicy curry with white rice, torta or bolillo bread.

If you have leftovers then you can use the fish to make another famous Goan Fish Cake recipe called Almondages de Peixe check out the recipe here  

fish-patties-cakes-almondegas-guisdao-cutlets-peixe-recheado-masala-recipe-goan-spicy-spices

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53 Responses to “Trout Ambot-Tik”

  1. Mr. Militant Negro October 16, 2015 at 5:08 pm #

    Reblogged this on The Militant Negro™.

    • Nandini October 16, 2015 at 6:25 pm #

      Thank You so much for the re-blog. Have a great weekend 🙂

  2. Lynz Real Cooking October 16, 2015 at 5:36 pm #

    yumm that combination sounds so good! yumm

    • Nandini October 16, 2015 at 6:27 pm #

      Thank You Lynz so much. Have a great weekend my dear friend 🙂

  3. Hans Susser October 16, 2015 at 6:23 pm #

    i visited Goa many years ago (about 40) and was enamored with the place, the food and the people.
    Later I lived in Brasil, Portugal and Pakistan. The food from these three countries combined seem to be serving a combination which comes close to Goan food 🙂 ?

    • Nandini October 16, 2015 at 6:32 pm #

      That is so awesome to know Hans. It has changed a lot in the last 40 years. You are right it has a very strong Portuguese influence in it’s culture and foods. Have a great weekend 🙂

  4. Love Served Daily October 16, 2015 at 8:08 pm #

    That sounds delicious

  5. Free Spirit Mystic October 16, 2015 at 9:02 pm #

    Great recepie, no curry fot me.

  6. Freda @ Aromatic essence October 16, 2015 at 11:34 pm #

    Drooling here Nandini ! One of my favorite curries ! It’s a pity we don’t get shark fish here 😦

    • Nandini October 17, 2015 at 8:52 am #

      Thanks Freda so much. It does make you drool 🙂 You can use any fish you like. Have a great weekend 🙂

  7. Tanveer Rauf October 17, 2015 at 1:00 am #

    all your recipes and presentations are beautiful like you yourself ❤

    • Nandini October 17, 2015 at 8:52 am #

      Thank You Tanveer. That is very kind of you to say. Have a great weekend 🙂

  8. Tanushree Ghosh October 17, 2015 at 2:16 am #

    This one will be absolutely delicious I think 😀

    • Nandini October 17, 2015 at 8:53 am #

      Thanks so much Tanushree. Have a great weekend 🙂

      • Tanushree Ghosh October 18, 2015 at 12:44 am #

        You too Nandini and happy Navratri to you and your family 🙂

  9. bnanno October 17, 2015 at 2:28 am #

    Looks so good! By standards here, we Indians always overcook the fish, so I have learnt to do the same 😉 trout in sauce would probably be barely 5-7 minutes!
    This tari would work great with monkfish too

    • Nandini October 17, 2015 at 8:57 am #

      Thank you so much. You are right Indian’s do overcook their food. Since I grew up with it, it’s really hard for me to deviate from it much. You can use any fish of your choice. Have a great weekend 🙂

  10. skd October 17, 2015 at 4:11 am #

    The pictures make me so hungry Nandini…

    • Nandini October 17, 2015 at 9:01 am #

      That is so kind of you to say Skd. You have a great weekend 🙂

  11. Wendy October 17, 2015 at 5:09 am #

    That is a work of art! Beautiful, and I’m sure delicious.

    • Nandini October 17, 2015 at 9:07 am #

      Thank You so much Wendy. Truly appreciate your kind words. Have a great weekend 🙂

  12. Serena @ foodfulife October 17, 2015 at 5:36 am #

    Nandini, I just wish I was there! hahaha! Beautiful recipe, as always!

    • Nandini October 17, 2015 at 9:15 am #

      Thank You so much Serena. That is very sweet of you to say. Have a great weekend my friend 🙂

  13. Kev October 17, 2015 at 8:38 am #

    Looks GREAT!

  14. sunnydaysinseattle October 17, 2015 at 3:32 pm #

    Cants wait to try this!

  15. mypinchofyum October 18, 2015 at 4:38 am #

    Wow

  16. Stanley Rodrigues October 18, 2015 at 6:43 am #

    NAMASKAR NANDINI!

    TROUT AMBOT-TIK looks OUTSTANDING. I think every GOAN likes His or Her ambot-tik. And all the African-Goans like their ambot-tik curries too. A lot of My family came from East Africa to Goa and then moved to Canda,USA, Australia and a chunk of them came to the U.k as They all had British passports.Your display of this dish would draw the attention of any GOAN. Trust Me They will be on CLOUD NINE. Need I say more, thanks for reminding Us about this FAB dish. Will give Your recipe a try soon, We are big LOVERS of fish. Like any other Goans. I think We could use any fish, it need not be TROUT. I also don’t like shark or catfish. But We will try it with a fish called VIETNAMESE COBBLER which is readily available in British supermarkets. I don’t now whether this fish is available in the USA? I have emailed Your GEM of a recipe to Malcolm in London, Who I guess will be more than happy to try it out. I am looking forward to Your next recipe.

    Have a SMASHING WEEK AHEAD!

    NAMASTE

    Stan & Linda

    • Nandini October 19, 2015 at 4:46 pm #

      Thank you Mr Stan. Appreciate your kind words and also for forwarding it to your friends. I need to check for vietnamese cobbler. I am sure some Asian store out here will have it. Wishing You and Mrs Stan a great week.
      Nandini

  17. lindaravello October 18, 2015 at 11:25 am #

    I don’t know this paste, but trout is my favourite fish and I like things HOT – this looks amazing – my dream dish

    • Nandini October 19, 2015 at 4:47 pm #

      Thank You Linda. That is so good to know 🙂

  18. fromthefamilytable October 19, 2015 at 8:53 am #

    Beautiiful images – as always – and what looks like a delicious dish. I’m not a big fan of shark, either.

    • Nandini October 19, 2015 at 4:56 pm #

      Thank You Much Darryl. Have a great week.

  19. ledrakenoir October 19, 2015 at 11:38 pm #

    Looks delicious… 🙂

    • Nandini October 23, 2015 at 7:54 pm #

      Thank you Much 🙂

  20. lynne hoareaune October 20, 2015 at 3:05 am #

    I love fish, if I could eat it everyday…I would :-). I adore Trout, its such a tasty fish! This recipe is definitely going into my recipe file.

    • Nandini October 23, 2015 at 7:55 pm #

      That is so good to know Lynne. Thank You so much 🙂

  21. lynne hoareau October 21, 2015 at 1:39 am #

    Hi Nandini, this sounds delicious ! I love trout, so definitely will be cooking this. Have a lovely day.

    • Nandini October 23, 2015 at 7:57 pm #

      Thank You so much Lynne. You too have a great weekend 🙂

  22. Dustytoes October 21, 2015 at 8:18 am #

    Sounds delicious and flavorful. I have never cooked a whole fish, but I must try it sometime. I don’t like catfish either, but trout is a lovely fish.

    • Nandini October 23, 2015 at 8:01 pm #

      Thank You so much. Yes, trout has a mild flavor and is meaty.Cooking it whole just make’s for a great presentation at intimate dinners 🙂

  23. gnovember October 23, 2015 at 3:14 am #

    I never learn! Again I am here reading this yummy and simple recipe before lunch!

    • Nandini October 23, 2015 at 8:06 pm #

      Thank You so much. That is such an awesome compliment 🙂

  24. Harry...the Man! October 25, 2015 at 5:52 am #

    Sour and spicy – that sure does get my mouth watering. What’s not to love about this post? Curry – hmmm.

    • Nandini October 30, 2015 at 5:16 pm #

      Thank You so much 🙂

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