You are here:

Ambot-tik (Goan fish stew)

Atul Kochhar from Market Kitchen
A popular West Indian dish from Atul Kocchar using firm fish that can take the hot and sour sauce

Ambot-tik (Goan fish stew)

Method

1. For the spice paste: grind together all the ingredients in a food processor or using a pestle and mortar to make a paste.

2. Heat the oil and fry the onions until brown. Add the spice paste, tamarind and its soaking water. Bring the sauce to the boil, add the kokum and simmer for 5 minutes.

3. Add the diced fish and poach gently until the fish is cooked. Taste for salt, and season.

4. Garnish the stew with coriander leaves and serve with boiled rice.

Cook's note: kokum is also called fish tamarind. It is available in UK but if you can't find it use dried mango slices and tamarind extract.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 15 min
Cook: 20 min

Ingredients
2 tbsp vegetable oil
200g Onions, sliced
20g Tamarind, soaked in water
5 slices kokum, or dried mango and tamarind extract (see cook’s note)
400g swordfish, or another firm fish, cut into cubes
1/2 tbsp Salt
10 sprigs Coriander

For the spice paste

10ml Cider vinegar
6 dried red Kashmiri Chillies
6 Black peppercorns
1 tsp ground turmeric
1 tbsp ginger and garlic paste
1/2 tsp Cumin seeds
1 tsp Sugar