Goan Ambotik – A hot, sour, spicy prawn coconut curry (GF, DF)

Goan Ambotik – A hot, sour, spicy prawn coconut curry (GF, DF)

Prawn Ambotik

Ambot means sour and tik means spicy. This dish is also known for it’s fiery quality, but has a cooling coconut element to it. So the trick to this dish is balance.

“Balance is not something you find, it’s something you create’.

I personally find it easier to create balance in food than in life, but i fully accept that it is a journey and something to work towards, just as with any good cooking technique

This dish comes from the south of India and this recipe is adapted from Maunika Gowardhan.com. It can be made with pomfret, mackerel or sardines. You can make the sauce in a big batch and use it for multiple dishes, or even just eat it as a soup or with rice.

Mr B enjoyed this and noted it as being an addictive and beautiful bouquet of flavours, to which I promptly fainted. When I recovered he said, he had read that comment in one of my food & wine magazines, and was waiting for the right moment, which happened to be now. This day will be marked as the day; Mr B became an official foodie!

Ingredients

  • 10-12 king prawns, deveined, shells off apart from the tails
  • ½ tsp. turmeric
  • ½ tsp. salt
  • 3 tbsp. oil
  • 100g white onion, finely chopped
  • 70g tomatoes, chopped
  • 400ml water
  • Pinch of sugar
  • Salt to taste
  • 1 tsp. tamarind paste

For the paste

  • 1 tsp. cumin seeds
  • 1 tsp. coriander seeds
  • 4 cloves
  • 8 dried Kashmiri chilies
  • 150g grated coconut
  • 6 garlic cloves
  • ½ ginger, peeled and roughly chopped
  • 60ml apple cider vinegar
  • 150ml water

Method

  • Add the prawns to a bowl with the turmeric and salt
  • In a frying pan add the cumin and coriander seeds to a dry pan and roast for 5 minutes or until they change colour
  • Add the dried spices to a blender with the dried chillies and cloves
  • Blitz to a fine powder. To this add the coconut, garlic, ginger and vinegar. Blend with the water until a smooth paste is formed
  • In a heavy bottomed pan, heat the oil over a medium flame and cook the onions till translucent
  • Add in the tomatoes and continue to fry for a few minutes till softened
  • Add in the paste you made and cook through for 6-8 minutes
  • Add the water and season to taste along with the sugar
  • Simmer for 2/3 minutes on a low heat and add the prawns, cook for another three minutes with the heat on low
  • Add the tamarind paste and stir
  • Serve hot, with rice of a Tikki
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