Thursday, 29 June 2017

Prawn Ambat Tikhat #sikandalouscuisine

Ambat means sour and Tikhat is spicy - This essentially is a rustic sour and spicy coconut based curry , a little known gem from the Konkan coast. In this curry TRIPHAL / TEERFALA  is used to flavor the curry , the aromas will get your tastebuds going while this is cooking.

500 Grams Prawns / Fish.
1 Cup Grated Coconut.
2 Tablespoons Lightly Roasted Coriander Seeds.
6-8 Dried Red Chilies.
4 Petals of Kokum.
1" Cinnamon. 
1 Tablespoon Tamarind Paste.
1 Teaspoon Lightly Crushed Triphal.
1/2 Teaspoon Haldi.

1. Soak Crushed Triphal in a bit of hot water for 1 hour . Strain reserving water.
2. Soak Kokum in Hot Water.
3. Grind together coconut , coriander seeds, dried chilies to a paste.
4.Heat oil , add the paste , allow it to cook till you see a bit of oil , add in kokum along with the water , tamarind paste and the strained water of triphal. Add Salt and cinnamon stick and simmer  for 20-30 minutes covered on low heat drawing out flavors - do add more water till you get the desired thickness . 
5. After you have the desired taste and gravy , tip in prawns and cook another 2-3 minutes . I prefer to saute my prawns a minute then add them into the gravy.

You will love this for all it's flavors - even if you dont have triphal it's worth making.
I was given a tip , to make the gravy a day befor or a couple of hours atleast - that allows flavors to develop .

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #veebaasianhawkersmarket
Administrator  & Owner Sikandalous Cuisine #sikandalouscuisine
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