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Ambot tik fish curry with rice

Ambot tik is a sour and spicy fish curry from Goa, India, made in 45 minutes at a medium difficulty level for €3.40 per person. Cod simmers gently in a tomato sauce spiked with dried chilies, ginger and tamarind. Success depends on balancing the heat of the chilies with the tang of the tamarind, tasted and adjusted as you go.

Tonight we're off to India, to Goa, with an ambot tik, a sour and spicy fish curry that wakes up your taste buds.

Ambot tik fish curry with rice
Total time
45 min
Difficulty
Medium
Cost per person
€3.40
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Ambot tik breaks away from the usual curry pattern, here the spicy tomato sauce carries a sharp sour note from tamarind, a fruit that gives Goan cooking its distinctive sweet and sour edge. The cod, cooked gently without stirring, stays in firm, pearly chunks in a sauce that clings beautifully to the rice.

This is a dish for a night when you want a change of scenery without pulling out your biggest pot, great for two adults who like heat or for guests curious to try something beyond a standard curry. If kids are at the table, it's best to cut back hard on the chilies or set aside a separate portion for them.

The ingredients

4 people

Fish counter

  • Cod or pollock fillets 700 g

Pantry

  • Dried red chilies 6
  • Tamarind paste (or juice of 2 lemons) 2 tbsp
  • Basmati riceoften in the pantry 300 g
  • Vegetable oiloften in the pantry 3 tbsp
  • Ground cuminoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Sugaroften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Tomatoes 2
  • Garlic 4 cloves
  • Fresh ginger 1 tbsp

Allergens Fish

The step by step recipe

  1. Blend the soaked chilies with the garlic, ginger and cumin into a paste. 10 min

    Keep the soaking water from the chilies, it's useful to loosen the sauce.

  2. Brown the sliced onions in the oil, add the spice paste and turmeric and cook, stirring. 10 min

    Cook long enough for the raw smell to disappear and for the oil to separate out.

  3. Add the diced tomatoes, the tamarind dissolved in a glass of water, the sugar and salt, then let it simmer. 10 min

    Mash the tomatoes with the back of a spoon so they melt into the sauce.

  4. Slide the fish pieces into the sauce and cook over low heat without stirring. 8 min

    Shake the pan rather than stirring, so the fish stays in whole pieces.

  5. Cook the basmati rice in salted water, drain it and serve with the curry. 12 min

    The curry tastes even better reheated the next day, double the quantities if you like.

Our tips to get it right

  • Soak the dried chilies in hot water for at least 15 minutes so they blend into a smooth paste easily.
  • Pick a firm fleshed fish like cod or pollock, it holds up better during cooking and won't fall apart in the sauce.
  • If you don't have tamarind paste, lemon juice works well, add it near the end of cooking to keep its full tang.

The variations

  • Swap the cod for peeled shrimp, they only need 3 to 4 minutes in the sauce to cook through.
  • For a vegetarian version, replace the fish with cooked chickpeas or zucchini chunks, added 10 minutes before the end.
  • For a milder version for kids, remove the chili seeds or cut the number down to 2 or 3.

What to serve it with

  • Plain basmati rice
  • Indian flatbread like naan
  • Sliced cucumber with yogurt

Storage

The curry keeps for 2 days in the fridge in a sealed container, and it tastes even better reheated the next day. It freezes well for up to 2 months, reheat it gently in a saucepan. Cook the rice fresh when serving rather than freezing it with the sauce.

Questions about this dish

What can I use instead of tamarind paste?

The juice of 2 lemons gives a similar tang and works really well in this curry. Add it near the end of cooking and taste before adjusting with a bit of sugar.

Can I make the sauce ahead of time?

Yes, the spice paste and tomato sauce can be made the day before and kept in the fridge. Just reheat the sauce and slide in the fresh fish at the last moment.

Is this dish very spicy?

With 6 dried chilies, the result is pretty bold but not scorching. You can remove the seeds or use fewer chilies to tone it down.

What fish should I use if I can't find cod?

Pollock, hake or any firm white fish work perfectly well. Avoid fish that's too delicate since it tends to flake apart during cooking.

How long does it take to make an ambot tik fish curry with rice?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an ambot tik fish curry with rice?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an ambot tik fish curry with rice cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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