Fish Amot thik (sour and spicy fish gravy)

July 31, 2020

Fish Amot thik (sour and spicy fish gravy)

Fish Amot thik is a tangy and spicy fish curry made of fishes such as shark, sardines, catfish, sole fish, sweet water fish, mackerels etc. (mackerels should be fried before putting into the curry).

Ingredients:

Fish : 1/2 kg

Kashmiri chilies : 7 - 8

Garlic : 10 cloves (Indian)

Ginger : 1 & 1/2 inch piece

Cumin : 1 tsp

Turmeric powder : 1/2 tsp

Salt to taste

Oil : 1 tblsp

Onion : 1

Tamarind pulp : 3 lemon size balls

Kokum rinds/ raw mango pieces : 5 - 6 pieces

Lime juice : of half a lime (optional)

Procedure:

Take fish of your choice and marinate it with salt, turmeric powder and some lime juice.

Clean the tamarind by removing the shells and seeds and soak it in water for 15 minutes.

Grind Kashmiri chilies, one inch ginger, eight cloves of garlic and cumin along with the tamarind pulp to make a fine paste.

Sauté chopped onion until light brown, then add half inch piece of crushed ginger and two cloves of garlic and stir it for a few seconds. Do not let the ginger garlic cook much, it should preserve the raw flavour.

Then add the ground masala and cook it on a low flame for a while.

Add some water and bring it to a boil. Then add the marinated fish and kokum rinds or raw mango pieces or both and cook it till the fish is done and the curry becomes a bit thick.