Ambot Tik (Sour and hot Fish Curry)

Ingredients

• 1kg Fish (preferably skate, shark or cobbler) in manageable pieces & lightly salted.
• 2 teaspoons Oil
• 2 medium size Onions, sliced finely
• 1½ tablespoons TANDOORI PASTE
• 4 tablespoons Tamarind Pulp
• A few Kokum or Mango Slices, dried or fresh – optional
• 6 – optional Curry leaves
• 1 Green Chilli, de-seeded & chopped
• Apple Cider Vinegar to taste (add last)
• 2 cups Hot Water

Directions

Heat oil in a saucepan and saute onions until opaque.

Add TANDOORI PASTE and fry for a few minutes.

Add tamarind pulp, (optional) kokum or mango slices, curry leaves, green chilli and water. Simmer for 15 minutes.

Add fish and simmer – covered – until cooked.

Add vinegar, pinch of sugar and salt, to taste.

Serve with steamed white rice and Goan Cuisine Lime Pickle or Cucumber Achar.

Serves 4-5.