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Fish Ambot Tik (Fish in a Hot and Sour Sauce)This and the next recipe are both based, to some extent, on recipes contained in "A Taste of Goa", by Mridula Baljekar, and both are pretty simple. Quantities of spices and the like are rough estimates: I tend to just pour some from the jar until it looks about right. Obviously, chilli content should be varied to suit your personal tastes - Lock Serves: 1 hungry person N.B: Ingredients marked with "*" are things I added to the original recipes; as such they may be considered optional. Ingredients 200 g (7oz) fish [1] 1 tbsp cider vinegar [2] pinch of salt [I didn't use this; my salt demands are pretty low] ½ tsp turmeric (haldi) 1 tbsp veg oil (I find ghee too heavy for fish dishes) 2 cloves garlic, crushed and finely chopped ½ onion (2-3 oz), chopped 1cm (1/2") cube of ginger, shredded [*] 2 tsp coriander seeds ½ tsp cumin seeds [*] ½ tsp black mustard seeds [*} chilli [3] 1 tsp paprika 50g (2oz) creamed coconut, finely chopped [4] 100ml (3 floz) water 1 tsp tamarind [5] Notes on ingredients: 1. The book recommends shark or monkfish. In truth, almost anything works well in this recipe, but fish with a stronger flavour (such as the aforementioned) probably work best. 2. Lime juice gives a pleasant variation, which tastes quite different. The author says that cider vinegar is the closest thing in the west to the "toddy vinegar" (made from fermented sap of the coconut palm) which is used in Goa. 3. Last time I used this, I ground up two dried, Thai "birds eye" chillies. I suspect that one or two Kashmiri chillies would also work well, but would obviate the need for paprika. Fresh serranos would presumably be a good alternative. 4. If you can get it, fresh, grated coconut would be a delightful replacement for the creamed stuff. 5. If tamarind isn't available, ½ tbsp lemon juice is an acceptable alternative. Method If necessary, skin the fish. Wash it gently and pat dry with paper towel. Pour over the vinegar, and sprinkle half of the turmeric and salt. Turn the fish over until turmeric is evenly distributed, then cover and leave to marinade for 20-30 minutes. Grind up whole spices (and chilli, if using whole dried ones). Pour hot water over tamarind and soak for 15 minutes. Strain through a sieve (optional) to obtain tamarind flavoured water. Heat oil, then add the onion. Once the onions have begun to caramelise, add the garlic, ginger, and freshly ground spices, and fry gently for another 1-2 minutes, stirring constantly. Add the remaining turmeric, and paprika, plus 1-2 tbsp of water. Stir for 1-2 minutes over a low heat. Add the coconut, the "tamarind water" and remaining salt (optional). Stir until the coconut is dissolved. If using lemon juice instead, just add about 3oz water, and add the lemon juice at the end of the cooking process. Add the fish, along with the juices from the marinade, and bring to a slow simmer for 5 minutes, or until the fish is just cooked. Remove from the heat and serve immediately. Usually, I serve the above with steamed rice (usually steamed with a couple of cloves, and either a cardamom pod or a little saffron) and (depending on the availability of green things) a fresh salad or some stir-fried vegetables. Goan Baked FishServes: 3 gluttons N.B: Ingredients marked with "*" are things I added to the original recipes; as such they may be considered optional. Ingredients 700g (1 ½ lb) fish, in a single piece [1] 2 tbsp lime juice pinch of salt (optional) 1 tbsp veg. oil 1 small-medium onion, halved, then cut into fine semicircles 4 cloves garlic, peeled and crushed/chopped 1" cube of ginger, finely chopped [*] (the author doesn't seem to be too keen on ginger with fish) 4 tsp coriander seeds 1 tsp cumin seeds [*] 3 tsp fennel (soonf) seeds [*] (I find this sweetens the recipe slightly) ½ tsp turmeric chilli [2] 30g (1oz) creamed coconut (or fresh if you can get it), finely chopped 1 tbsp tomato puree 2 tbsp fresh coriander (cilantro), finely chopped Notes on ingredients 1. The book recommends a smallish whole salmon (gutted and with the backbone removed); the Goans actually use a local fish, which is similar to salmon. I've actually had the best results with a large, thick fillet of smoked cod. Whichever fish you use, I'd choose one with a pronounced flavour. 2. In general, use less than you think you'll need, as the baking process seems to enhance the chilli effect. From memory, I used two dried birds eye chillies on my last attempt. Extravagant option (esp. if using salmon or another whole fish): add 100-170g (4-6 oz) peeled prawns at the same time as the coconut. Method Make three deep slashes on each side of the fish, to hold some of the topping/filling. Rub lime juice all over the fish, and sprinkle with salt. Set aside to marinate for 30 mins. Grind up the whole spices. Preheat the oven to 350F/180C. Heat oil, and fry onions until soft but not brown. Add garlic, ginger, and freshly ground spices, and fry for 1 minute. Add turmeric, and fry for 30 secs, then add 2 tbsp water and cook until the water evaporates. Add another 2 tbsp water. Add the coconut, tomato puree, and coriander leaves (and prawns, if you use them). Reduce heat and stir until coconut dissolves. Remove from heat. Push some of the spice-coconut mixture into the slashes in the fish, and use the rest to coat the fish (if using a large fillet) or fill the stomach cavity, (if using a small, whole fish). Wrap loosely in foil (I suspect that a banana leaf would be an ideal alternative, if you can get them), and bake for 20 mins. Fold back the foil and turn the temperature up to 200C/400F, and bake for another 5 mins. If using a whole fish, allow to rest for 5-10 mins before serving. I generally serve this with rice and a salad, but dahls, naan breads and various spicy cooked vegetables also make good accompaniments. | ||||||
