Ambot-tik (Goan fish stew)

Ingredients

  • 2 tbsp vegetable oil
  • 200 g onions, sliced
  • 20 g tamarind, soaked in water
  • 5 slices kokum, or dried mango and tamarind extract (see cooks note)
  • 400 g swordfish, or another firm fish, cut into cubes
  • 1/2 tbsp salt
  • 10 sprigs coriander
For the spice paste

  • 10 ml cider vinegar
  • 6 dried red Kashmiri chillies
  • 6 black peppercorns
  • 1 tsp turmeric
  • 1 tbsp ginger and garlic paste
  • 1/2 tsp cumin seeds
  • 1 tsp sugar

Description

A Popular West Indian Dish From Atul Kocchar Using Firm Fish That Can Take The Hot And Sour Sauce

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