‘Ambat’ means tangy and ‘tik’ means spicy in konkani. And as the name suggests, this is a tangy and spicy Goan dish which you can pair with rice, roti or neer dosa.
This rich and decadent dish refrigerates well.
Ingredients required:
Set 1
Prawns- 800gms (after cleaning)
Salt – 1tsp
Turmeric-1tsp
Kashmiri chilli powder – 1tsp
Coconut oil 1 tbsp.
Set 2
Coriander seeds – 4tbsp
Cumin seeds – 4tsp Kashmiri red chillies – 8
Garlic – 12
Pepper – 2tsp
Cloves- 2tsp
Cinnamon – 2 inch piece
For sautéing
Onions chopped – 1 and1/4 cups Tomato chopped – 1 cup
Onions chopped – 1 and1/4 cups Tomato chopped – 1 cup
Tomato paste – 2 to 3 tbsp.
Coconut milk – 1/2 to 1cup Fresh chicken stock – 1 to 2cups
Instructions:
Marinate washed and pat dried prawns with the first set of ingredients.
Roast and grind the second set of ingredients to a smooth paste with 2 to 3 tbsp. of lime juice and 1 cup (heaped) of freshly grated coconut. Do not add water while grinding.
Fry marinated prawns in a heavy bottomed wide pan. Set aside. Saute onions until it is golden brown, add tomatoes and tomato paste. Cook until oil starts leaving the sides of the pan.
Add ground masala paste and fry for 5 to 10 min. Deglaze the pan several times with fresh chicken stock. Add cooked prawns and coconut milk. Simmer on low flame. Garnish with coriander leaves.
