1. Ambot Tik (Goanese Shrimp Curry)
It seems right to begin with India, and especially Goa, the small, coastal, palm-lined state in Western India where seafood is central to the cuisine. Goanese food is strongly influenced by its Portuguese roots, which may play a part in their passion for the ocean’s bounty and chilies. This shrimp curry is a beloved regional specialty, slowly simmered in a rich, chili infused coconut sauce, and always using the freshest seafood. Some of the best recipes are ones handed down by one’s grandmothers (not to discredit grandfathers), and this one is no exception.
This recipe comes from Indian native Richa, author of the blog, One Food Story.
Ambot Tik (Serves 4)
Ingredients
- 20 Jumbo Prawns or Shrimp, cleaned and deveined
- for the ground masala
- 8-10 dried Kashmiri Red Chillies
- 6 Garlic Cloves
- 1 teaspoon whole Peppercorns
- 1 tablespoon whole Coriander Seeds
- 1 teaspoon Cumin seeds
- 1 small knob of Tamarind (1 teaspoon Tamarind Paste)
- 1 teaspoon Turmeric Powder
- 1/2 cup grated Coconut
- 1 cup Coconut Milk
- for the curry
- 2 tablespoons Coconut Oil
- 1 tablespoon finely minced Ginger
- 1/2 cup finely chopped Onions
- 1/2 cup finely chopped Tomatoes
- Salt to taste
- 8-10 Curry Leaves
Method
- Grind all the ingredients mentioned under ground masala to a smooth paste and set aside.
- Grind all the spices in the garam then mix with remaining ingredients.
- In a pan, heat coconut oil and add ginger and onions. Saute the onions till they are a light golden brown and add tomatoes. Cook the tomatoes for 5-7 minutes till they break down easily with the back of a spoon.
- Add the ground masala and salt to the pan and bring it to a boil. Reduce the flame and simmer the masala for 10-15 minutes till the color deepens slightly. Add the prawns to the gravy and cook them for 7-8 minutes. Sprinkle curry leaves on top, mix well and switch off the flame. Let the curry rest for 5 minutes before serving with steamed rice.
