Ambot teek (fish curry)
Ingredients:
- 1⁄2 kg. fish, pomfret, kingfish or kitefish
For the paste:
- 1 onion, large
- 10 red dry chilies
- 2 green chillies
- 1⁄2” ginger
- 8 garlic cloves
- 12 black pepper corns
- 4 cloves
- 2 pieces, cinnamon sticks
- 1 cardamom
- 1 tsp. mustard seeds
- 1 tsp. cumin seeds
- 1⁄4 tsp. turmeric powder
- 1 tbsp vinegar
- 2 tbsp tamarind water
- 1 cup coriander leaves
- salt
For the seasoning:
- 3 tbsp oil
- Onions
- 10 curry leaves
Method:
Keep a deep pan on medium heat; add oil; onions, green chilies & curry
leaves. Sauté till onions are transparent. Add the ground paste, sauté
well & add water. If a thin curry is desired, add water.
Add vinegar, tamarind water & salt. Bring to a boil and add fish till
cooked. Season with hot oil, onions & curry leaves & garnish with
coriander leaves.
Serve with steamed rice.
