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Goan Sardine Ambot Tik

Ambot Tik is a traditional Goan spicy and tangy fish curry that has strong coastal flavours. Serve this fish curry with steamed rice, bread, or chapatis for a very filling meal,  in under 30 minutes. The recipe features easy-to-follow step-by-step pictures, which making it easy to achieve perfect results every time.

The name tells the story of the dish. Ambot means sour, and tik means spicy in Konkani, a perfect description of the signature taste of this traditional Goan fish curry. The sour notes of kokum rinds, the warmth of spices, and the natural richness of fresh sardines combine to make a curry that is simple but unforgettable. Goa’s cuisine is shaped by being close to the sea, and seafood has always been an important element of the everyday food of Goan families.
Goan Ambot Tik is one of the best examples of Goan home cooking. This fiery, tangy, and comforting fish curry brings out the bold and vibrant flavors that make Goan food unique.
This traditional Goan fish curry remains a favorite because it uses ingredients that are easy to find in most kitchens. With just a few basic spices, fresh fish, and some patience, you can bring the comforting flavors of a Goan home kitchen to your table. Ambot Tik is special among seafood curries. When I was a child, we would make it whenever fresh sardines arrived from the market. You can also use other seafood like mackerel, kingfish, prawns, or shark, but sardines are still the top choice in many Goan homes. Fresh sardines, called tarle locally, are affordable, tasty, and soak up the spicy-tangy masala perfectly. This curry is loved for its versatility. While sardines are the traditional favorite, you can easily use other seafood based on what you have or prefer. This recipe has been passed down from my grandmother to my mother, and it uses fresh tarle and simple ingredients to highlight the flavor of the fish. It’s comfort food at its best, served with hot steamed rice or fresh pao. 

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What you need to make this recipe

  1. Fish– Fresh Sardines are the star of this authentic Goan fish curry. I’ve used small-sized sardines as they cook quickly and absorb the masala nicely.
  2. Spices– Spices like coriander seeds, Tirphal (Sichuan pepper)  And turmeric powder are used for this recipe.
  3. Ginger & Garlic– Ginger garlic is added while grinding the masala to give the depth and robust flavour to the dish.
  4. Dried Red chillies– Red chillies are used to give their signature colour and heat to the dish.
  5. Coconut– Freshly grated coconut is used, which gives a body to balance the gravy.
  6. Souring agent– I’ve used dried kokum peels as a souring agent for this recipe.
  7. Green chillies– Green chillies are used to give extra spiciness and freshness to the dish.
 
 

How to make Goan Sardine Ambot Tik

Clean the fish properly and set it aside. Add grated coconut, spices, ginger garlic, and red chillies to a blender and blend them into a smooth paste using the required water.

Transfer the fish into the kadai and pour the prepared fish curry masala over it and cook for 2-3 minutes on a medium flame..

Add slit green chillies, tirphal (Schechuan pepper) and then adjust the salt. Continue cooking over a medium heat for 3-4 minutes or until the fish is cooked.

For the final step, add the dried kokum peels and let the fish curry simmer for 1 minute.

Serve it with steamed rice, chapatis or Goan bread. Enjoy your Goan Fish Curry!

Goan Sardine Ambot Tik

Ambot Tik is a traditional Goan spicy and tangy fish curry that has strong coastal flavours. Serve this fish curry with steamed rice, bread, or chapatis for a very filling meal,  in under 30 minutes. The recipe features easy-to-follow step-by-step pictures, which making it easy to achieve perfect results every time.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4

Instructions
 

  • Clean the fish properly and set it aside.
  • Add grated coconut, spices, ginger garlic, and red chillies to a blender and blend them into a smooth paste using the required water.
  • Transfer the fish into the kadai and pour the prepared fish curry masala over it. and cook for 2-3 minutes on a medium flame..
  • Add slit green chillies, tirphal (Schechuan pepper) and then adjust the salt. Continue cooking over a medium heat for 3-4 minutes or until the fish is cooked.
  • For the final step, add the dried kokum peels and let the fish curry simmer for 1 minute.
  • Serve it with steamed rice, chapatis or Goan bread.
  • Enjoy your Goan Fish Curry!
Keyword fish curry, goan food, goan seafood, goan seafood curry

Welcome to The Purple Stove, where my love for cooking and baking comes alive. Bringing you flavours from Goa and recipes around the world. A little piece of my kitchen, shared with you through every recipe.

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