Prawn Ambot Tik Recipe (Spicy & Tangy Goan Prawn Curry)

5 from 1 vote

Prawn Ambot Tik Recipe (Spicy & Tangy Goan Prawn Curry)

Prawn Ambot Tik is a spicy and tangy prawn curry from Goa, India. Usually made with shark or kingfish, this version uses prawns to make a quick and flavourful ambot tik curry. Serve this Goan-style prawn curry with rice or Goan pav/poi. Learn to make it with step by step photos and a quick video tutorial.

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: Goan, Indian

Servings: servings

Calories: 138kcal

Author: Preeti Nayak

Equipment

1 Heavy bottom pan/pot

Ingredients

To marinate prawns

1 cup prawns, (deshelled & deveined)
salt to taste

For Ambot tik masala

7-8 Byadagi/Kashmiri red chilies
1- inch cinnamon
7 peppercorns
3 cloves
1 teaspoon cumin
¼ teaspoon turmeric
3 big garlic cloves
½ inch ginger
½ lemon sized ball of tamarind (soaked in warm water for 15 minutes.)

For the curry

2 teaspoon oil
1 cup chopped onions
2-3 petals Kokum (Substitute: lemon juice)
1-2 green chilies slit
1 teaspoon sugar

Instructions

Marinate the prawns with salt. Mix well and set aside.
1 cup prawns,, salt to taste
In a mixer/blender jar, add byadagi/Kashmiri red chilies, cinnamon, peppercorns, cloves, cumin, turmeric, garlic and ginger. Grind it without adding water.
7-8 Byadagi/Kashmiri red chilies, 1- inch cinnamon, 7 peppercorns, 3 cloves, 1 teaspoon cumin, ¼ teaspoon turmeric, 3 big garlic cloves, ½ inch ginger
Add tamarind and water. Grind it to a smooth paste. Set this aside.
½ lemon sized ball of tamarind
In a heavy bottom pan, heat oil over medium heat. Add the onions and sauté until onions are golden.
2 teaspoon oil, 1 cup chopped onions
Add the prepared ambot tik paste to the pan. Sauté the paste for 2-3 minutes, stirring constantly. If the paste starts to stick to the pan, reduce the heat and add a little water.
Add the prawns to the pan, stir, and cook for 1 minute. Add water to the blender/food processor, rinse it out, and add the rinse water to the pan. Taste and adjust the salt as needed.
Add the kokum and green chilies. Cook for another minute or until the masala comes to a boil. Add the sugar and stir. Your delicious Ambot tik is now ready to serve. Serve with rice and enjoy.
2-3 petals Kokum , 1-2 green chilies, 1 teaspoon sugar

Video

Notes

Fresh Fish/Prawns: Use the freshest fish or prawns available. Traditionally, shark is used, but you can also use other firm white fish, kingfish, or prawns.
Cook the Ambot tik paste for a few minutes until the raw smell disappears. This is important to develop the flavors.
Balance the spice and sourness to your taste by adjusting chilies and tamarind. More chilies for spicy Ambot tik and less for mild flavor.
Rest the Curry: Allowing the curry to rest for some time after cooking helps the flavors to meld together.
Prepare the Ambot tik masala in advance and store it for quick meals.

Nutrition