3. August 2026

Goan Fish Curry (Ambot Tik)

Ambot Tik translates literally to "sour and spicy" in Konkani. This iconic Goan curry achieves its signature tangy heat from a combination of dried red Kashmiri chillies and sharp Goan vinegar (or tamarind), paired with fragrant spices and firm white fish.

Prep & Cooking Time

• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes
• Servings: 4

Ingredients

The Fish

• 500g–600g firm white fish steaks or fillets (traditionally kingfish, pomfret, or sea bass, cut into thick chunks)
• ½ tsp turmeric powder
• Salt to taste

The Masala Paste

• 6–8 dried Kashmiri red chillies (deseeded for less heat, or left whole for a richer color)
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp black peppercorns
• 4–6 cloves
• 1-inch cinnamon stick
• ½ tsp turmeric powder
• 4 small shallots (or 1 small red onion)
• 4–5 garlic cloves
• 1-inch piece of ginger
• 3 tbsp Goan coconut vinegar (or substitute with malt vinegar or thick tamarind extract if vinegar isn't available)

The Curry Base

• 2 tbsp coconut oil (or vegetable oil)
• 1 large onion, finely sliced
• 1 medium tomato, chopped
• A few sprigs of fresh coriander (for garnish)

Instructions

1. Marinate the Fish

1. Clean the fish pieces and pat them dry.
2. Rub them gently with ½ tsp of turmeric powder and a pinch of salt. Set aside to marinate for 10–15 minutes while you prepare the masala.

2. Grind the Masala

1. In a small pan, dry-roast the cumin seeds, coriander seeds, peppercorns, cloves, and cinnamon stick over medium-low heat for 1–2 minutes until fragrant. Do not burn them.
2. Transfer the roasted spices to a blender or food processor along with the dried Kashmiri red chillies, shallots, garlic, ginger, turmeric, and vinegar.
3. Pour in a small splash of water (about 2–3 tablespoons) and grind everything into a completely smooth, vibrant red paste.

3. Build the Curry

1. Heat the coconut oil in a wide pan or clay pot over medium heat.
2. Add the sliced onions and sauté until translucent and soft (about 4–5 minutes).
3. Add the chopped tomatoes and cook until they break down and soften.
4. Pour in the ground red masala paste. Sauté the paste in the oil for 4–6 minutes, stirring frequently, until the raw smell disappears and the oil begins to separate slightly from the edges.

4. Simmer and Add Fish

1. Pour in about 1 cup of water to loosen the paste into a rich, pourable curry sauce. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
2. Carefully slide the marinated fish pieces into the simmering curry. Spoon some of the sauce over the top.
3. Cook uncovered for 5 to 7 minutes, or until the fish is just cooked through and flakes easily. Note: Avoid stirring too vigorously once the fish is in, to keep the pieces intact.

5. Finish and Serve

1. Taste the curry and adjust salt or add a few extra drops of vinegar if you prefer a sharper tang.
2. Garnish with fresh coriander leaves.
3. Serve hot alongside steaming boiled white rice or traditional Goan poi (bread).