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Goan Prawn Curry (Ambot Tik)
85% authentic · Indian
A tangy and spicy Goan prawn curry, known as Ambot Tik, which translates to 'sour and spicy'. It features a distinctive blend of dried red chilies, kokum for sourness, and aromatic spices.
Ingredients
- Prawns, peeled and deveined500g
- Dried red chilies (Kashmiri for color)5-6
- Kokum petals3-4
- Onion, chopped1 medium
- Garlic cloves4-5
- Ginger, small piece1 inch
- Turmeric powder1/2 tsp
- Coriander seeds1 tbsp
- Cumin seeds1 tsp
- Black peppercorns1/2 tsp
- Cloves2-3
- Cinnamon stick1/2 inch
- Coconut oil2 tbsp
- Saltto taste
- Wateras needed
Steps
- 1
Soak dried red chilies in warm water for 15 minutes. Drain and blend into a paste with a little water.
- 2
Soak kokum petals in 1/4 cup of warm water for 10 minutes. Strain and keep the kokum water aside.
- 3
In a small pan, dry roast coriander seeds, cumin seeds, black peppercorns, and cloves until fragrant. Add cinnamon stick and roast briefly. Grind to a fine powder.
- 4
Heat coconut oil in a pot. Sauté chopped onion until translucent. Add minced garlic and ginger and sauté for a minute.
- 5
Add the red chili paste and cook for 2-3 minutes.
- 6
Add the ground spice powder and turmeric powder. Cook for another minute.
- 7
Add the prawns and sauté for 2 minutes until they change color.
- 8
Pour in the kokum water and enough regular water to achieve desired consistency. Add salt. Bring to a simmer.
- 9
Cook for 5-7 minutes, or until prawns are cooked through. Do not overcook.
- 10
Serve hot.
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