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. 


SERVES:

4 servings


INGREDIENTS:

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


METHOD:

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.

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