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Kolambi Ambotik

Don’t you think of water, fish, coconut and good vibes when you hear Goa! This is exactly how you will feel once you try Goan Prawn Ambotik. This is one such curries which combines all flavors and tickles all the senses at one go.

In Konkani/Maharashtrian ‘Ambat’ stands for sour or tangy and ‘tik’ or ‘tikhat’ stands for spicy, this is exactly how this dish tastes. And a pinch of sugar is added to balance all those flavors. It is a perfect dish to make you feel ‘aha’ at the first taste. Goan is known for its use of fish and coconut in their food as they are available naturally. This dish doesn’t need to be only made with prawns but can be made with shark or any other sea fish as well. I happen to make it with prawns/shrimps, but you can go ahead and give it a try with your preference. If you are vegetarian, green jackfruit could be a good substitute for this dish

Here’s the recipe for you. Let me know below in the comments if you give it a try.

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Happy Cooking!

Kolambi ambotik

Goan Prawns curry
Cook Time 45 mins
Resting time 20 mins
Total Time 1 hr 5 mins
Servings 4 people

Ingredients
  

For the spice paste

  • 1 tsp cumin seeds
  • 1 tbsp coriander seed
  • 4 cloves
  • 2 tbsp Kashmiri chili powder
  • 100 g freshly grated coconut frozen, thawed
  • 6 garlic cloves coarsely chopped
  • 2 cm ginger root coarsely chopped
  • 1 tbsp coconut vinegar optional

Other ingredients

  • 500 g large tiger shrimps peeled and cleaned
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 3 tbsp sunflower oil
  • 1 red onion finely chopped
  • ½ tbsp tamarind paste
  • ½ tsp sugar
  • 5 g coriander chopped

Instructions
 

  • Heat a dry frying pan over medium heat and toast the cumin seeds, coriander seeds, cloves and chili powder for 1 minute. Grind the spices in a mortar or blender with the coconut, garlic, ginger, coconut vinegar (optional) and 50 milliliters of water to a fine spice paste.
  • Mix the shrimps with the turmeric powder and salt. Cover and let marinate for 20 minutes.
  • Heat the oil in a frying pan over medium heat and sauté the onion. Cook for a 10 minutes. Turn the heat up a bit, add the spice paste and fry, stirring, for 10-15 minutes until an orange-brown whole.
  • Add the marinated prawns and tamarind and bring to the boil. Saute the prawns for 5 minutes.
  • Turn off the heat and finally stir in the sugar. Garnish with the coriander. Delicious with rice.

Spice obsessed girl who likes to spread her love for food through recipes and more. Bringing India little closer to you through this website.

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