Rawas Ambotik

Name: Rawas Ambotik (Hot-and-sour salmon curry)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1¾ pounds (800 grams) rawas (Indian salmon; see Note), or regular salmon fillets, cut into ½-inch-thick (1-cm-thick) slices; 1 cup (120 grams) grated fresh coconut (or unsweetened frozen coconut); 1 teaspoon cumin seeds; 1 tablespoon coriander seeds; 1 teaspoon ground turmeric; 1½ teaspoons table salt; 8 to 10 dried red chiles, stemmed and broken; 2 large red onions, chopped; 1-inch (2½-cm) piece fresh ginger, chopped; 8 to 10 cloves garlic, chopped; 5 whole cloves; 2-inch (5-cm) cinnamon stick; 1½ tablespoons white vinegar; 3 tablespoons vegetable oil; 4 or 5 green chiles, stemmed and slit; 1½ tablespoons tamarind pulp

Hot-and-sour salmon curry

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Ambotik is a combination of two words: ambot, meaning “sour,” and tik, meaning “spicy.” Ambotik preparations are Portuguese in origin, and the strong influence of that cuisine in India is evident in Goan cooking. Serve this dish with steamed rice.

Ingredients

1¾ pounds (800 grams) rawas (Indian salmon; see Note), or regular salmon fillets, cut into ½-inch-thick (1-cm-thick) slices

Asia
India
Goa
Fish course
Pescatarian
Spicy
Gluten-free

Method

Put the fish in a large bowl, add 1 teaspoon of the salt and the turmeric, toss to coat, and set aside to marinate for 20 minutes.
Place a nonstick sauté pan over medium heat, add the coriander and cumin, and dry-roast for 2 minutes. Transfer to a plate and set aside to