I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
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Sunday, 13 August 2017
Prawn Ambot-Tik / Sour and Hot Prawn Curry #sikandalouscuisine
Recipe Credits - The Essential Goa Cookbook
Ambot means Sour and Tik means spicy in Portuguese - This is a delicious rustic curry not for the fainthearted ! A fine example of Portuguese influence in Goan food , Adjust heat factor , keep it basic and simple .Coconut is an option here.
1 Kg Prawns -Clean and keep Tails.
2 Drumsticks Peeled and Cut 1" .
2 Onion Chopped.
3-4 Tablespoons Thick Tamarind Paste.
4-5 Kokum Petals ( Give color and a hint of a sweet balance ).
1 Teaspoon Kashmiri Red Chilli Powder ( Color ).
Ambot Tik Paste - Grind With 2 Tablespoon Vinegar.
10- 12 Dried Red Chilies.
1 Tablespoon Garlic Paste.
10-15 Black Peppercorns.
1 Teaspoon Jeera.
1 Teaspoon Ginger Paste.
1/2 Coconut Grated - Optional.
1. Heat oil , fry onions till brown , add red chile powder , then the Ambot Tik Paste along with kokum and salt. Saute a minute.Add tamarind paste , 2 cups water and bring to a rolling boil , simmer 7-8 minutes.
2. By now your curry base is ready - taste it , adjust flavours and add in drum sticks and 2-3 minutes later the prawns , vinegar if needed , cook 2-3 minutes and take off heat.
3. Allow the dish to rest for flavors to develop and settle .This dish taste yum with thick rice and isn't reheated when serving later. Drumsticks kind of mellow down the heat with their sweet aromatic juices which infuse the curry as it rests .