Goan Ambot Tik
Fiery and absolutely bursting with flavour, this tastes just as good when you’re snuggled up on your couch watching Netflix as it does when you’re 2 beers down on a beach on Goa.
For the Prawns
20 Jumbo Prawns (frozen or fresh, though fresh preferred of course)
Enough water to soak the prawns completely
For the Masala
8-10 Dried Kashmiri Red Chillies
6 Garlic Cloves
1 teaspoon whole Peppercorns
1 tablespoon Whole Coriander Seeds
1 teaspoon Cumin seeds
1 Small knob of Tamarind 1 teaspoon Tamarind Paste
1 teaspoon Turmeric Powder
1/2 cup Coconut grated
1 cup Coconut Milk
For the Curry
2 tablespoons Coconut Oil
1 tablespoon Ginger finely minced
1/2 cup Onions finely chopped
1/2 cup Tomatoes finely chopped
Salt to taste
8-10 Curry Leaves
If using frozen prawns, defrost by soaking them in cold water for about 15 minutes. Once defrosted, sprinkle with salt and let them lie for a minute or two before rinsing. Repeat once.
Next, grind all the ingredients for the masala in a grinder or blender. Mix with coconut milk to form a smooth paste and set aside.
In a pan, heat coconut oil and add ginger and onions. Sauté until the the onions are a light golden brown.
Add tomatoes and cook for 5-7 minutes. Once the tomatoes are tender, crush them with the back of a spoon or the spatula you are cooking with.
Add the ground masala and coconut paste. Season with salt and bring the curry to a boil.
Reduce the flame and let it simmer for approx. 10 minutes, or until the colour deepens slightly.
Add the defrosted prawns to the gravy and cook for 7-8 minutes more.
Sprinkle in some curry leaves and mix well before removing from the flame.
Let the curry rest for 5 minutes before serving with steamed rice.