Fish Ambot Tik (Fish in a Hot and Sour Sauce)
This and the next recipe are both based, to
some extent, on recipes contained in "A Taste of Goa", by Mridula
Baljekar, and both are pretty simple. Quantities of spices and the like
are rough estimates: I tend to just pour some from the jar until it
looks about right. Obviously, chilli content should be varied to
suit your personal tastes - Lock
Serves: 1 hungry person
N.B: Ingredients marked with "*" are things I added to the
original recipes; as such they may be considered optional.
Ingredients
200 g (7oz) fish [1]
1 tbsp cider vinegar [2]
pinch of salt [I didn't use this; my salt demands are pretty low]
½ tsp turmeric (haldi)
1 tbsp veg oil (I find ghee too heavy for fish dishes)
2 cloves garlic, crushed and finely chopped
½ onion (2-3 oz), chopped
1cm (1/2") cube of ginger, shredded [*]
2 tsp coriander seeds
½ tsp cumin seeds [*]
½ tsp black mustard seeds [*}
chilli [3]
1 tsp paprika
50g (2oz) creamed coconut, finely chopped [4]
100ml (3 floz) water
1 tsp tamarind [5]
Notes on ingredients:
1. The book recommends shark or monkfish. In truth,
almost anything works well in this recipe, but fish with a stronger
flavour (such as the aforementioned) probably work best.
2. Lime juice gives a pleasant variation, which tastes quite
different. The author says that cider vinegar is the closest thing in
the west to the "toddy vinegar" (made from fermented sap of the coconut
palm) which is used in Goa.
3. Last time I used this, I ground up two dried, Thai "birds eye"
chillies. I suspect that one or two Kashmiri chillies would also work
well, but would obviate the need for paprika. Fresh serranos would
presumably be a good alternative.
4. If you can get it, fresh, grated coconut would be a delightful
replacement for the creamed stuff.
5. If tamarind isn't available, ½ tbsp lemon juice is an acceptable
alternative.
Method
If necessary, skin the fish. Wash it gently and pat dry
with paper towel. Pour over the vinegar, and sprinkle half of the
turmeric and salt. Turn the fish over until turmeric is evenly
distributed, then cover and leave to marinade for 20-30 minutes.
Grind up whole spices (and chilli, if using whole dried ones).
Pour hot water over tamarind and soak for 15 minutes. Strain
through a sieve (optional) to obtain tamarind flavoured water.
Heat oil, then add the onion. Once the onions have begun to
caramelise, add the garlic, ginger, and freshly ground spices, and fry
gently for another 1-2 minutes, stirring constantly.
Add the remaining turmeric, and paprika, plus 1-2 tbsp of water. Stir
for 1-2 minutes over a low heat.
Add the coconut, the "tamarind water" and remaining salt (optional).
Stir until the coconut is dissolved. If using lemon juice instead,
just add about 3oz water, and add the lemon juice at the end of the
cooking process.
Add the fish, along with the juices from the marinade, and bring to a
slow simmer for 5 minutes, or until the fish is just cooked.
Remove from the heat and serve immediately.
Usually, I serve the above with steamed rice (usually steamed with a
couple of cloves, and either a cardamom pod or a little saffron) and
(depending on the availability of green things) a fresh salad or some
stir-fried vegetables.
Goan Baked Fish
Serves: 3 gluttons
N.B: Ingredients marked with "*" are things I added to the
original recipes; as such they may be considered optional.
Ingredients
700g (1 ½ lb) fish, in a single piece [1]
2 tbsp lime juice
pinch of salt (optional)
1 tbsp veg. oil
1 small-medium onion, halved, then cut into fine semicircles
4 cloves garlic, peeled and crushed/chopped
1" cube of ginger, finely chopped [*] (the author doesn't seem to be
too keen on ginger with fish)
4 tsp coriander seeds
1 tsp cumin seeds [*]
3 tsp fennel (soonf) seeds [*] (I find this sweetens the recipe
slightly)
½ tsp turmeric
chilli [2]
30g (1oz) creamed coconut (or fresh if you can get it), finely
chopped
1 tbsp tomato puree
2 tbsp fresh coriander (cilantro), finely chopped
Notes on ingredients
1. The book recommends a smallish whole salmon (gutted and
with the backbone removed); the Goans actually use a local fish, which
is similar to salmon. I've actually had the best results with a
large, thick fillet of smoked cod. Whichever fish you use, I'd
choose one with a pronounced flavour.
2. In general, use less than you think you'll need, as the baking
process seems to enhance the chilli effect. From memory, I used
two dried birds eye chillies on my last attempt.
Extravagant option (esp. if using salmon or another whole fish): add
100-170g (4-6 oz) peeled prawns at the same time as the coconut.
Method
Make three deep slashes on each side of the fish, to hold
some of the topping/filling.
Rub lime juice all over the fish, and sprinkle with salt. Set
aside to marinate for 30 mins.
Grind up the whole spices. Preheat the oven to 350F/180C.
Heat oil, and fry onions until soft but not brown. Add garlic,
ginger, and freshly ground spices, and fry for 1 minute. Add
turmeric, and fry for 30 secs, then add 2 tbsp water and cook until the
water evaporates. Add another 2 tbsp water.
Add the coconut, tomato puree, and coriander leaves (and prawns, if
you use them). Reduce heat and stir until coconut
dissolves. Remove from heat.
Push some of the spice-coconut mixture into the slashes in the fish,
and use the rest to coat the fish (if using a large fillet) or fill the
stomach cavity, (if using a small, whole fish). Wrap loosely in
foil (I suspect that a banana leaf would be an ideal alternative, if you
can get them), and bake for 20 mins. Fold back the foil and turn
the temperature up to 200C/400F, and bake for another 5 mins. If
using a whole fish, allow to rest for 5-10 mins before serving.
I generally serve this with rice and a salad, but dahls, naan breads and various spicy cooked vegetables also make good accompaniments.
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