To achieve a perfect balance of spicy and sour in a masala is not an easy task but when it happens it’s sheer magic. This Aamso- Tiksso masala, commonly known as Ambotik––a combination of words in Konkani that means tangy and spicy, is exactly what it is–tangy and spicy, delicately balanced. Strongly identified with Goan cuisine, and made almost exclusively with fish, prawns or calamari, these unmistakably red curries do not use coconut. if you’re looking for a typical, traditional Goan experience, this widely popular, much loved classic masala from the Hindu community of Goa is a must try.
You need 1 kilo of fresh Mori (shark) cut into bite-sized chunks. Season them with salt and keep aside for 10 minutes. Heat 2 to 3 tbsps of oil in a kadai and fry 1 large onion, thinly sliced, until it turns golden. Add 2-3 tbsp heaps of Aamso-Tiksso masala and fry for another min or two. Add more for more gravy. Add a cup of warm water, put a lid on, and allow it to come to full boil. Now add the shark pieces and cook over a low flame with a lid on until the oil separates and the fish turns firm to the touch. Adjust for salt, garnish with fresh coriander leaves and serve. For increased sourness, you can a few pieces of kokum (Garcinia indica).
Detailed video and illustrated recipe on womenoffatorda.in/moriambotik
Just the right balance of spice and sourness you can use any type of sea food to make this traditional Goan delicacy. You have to add nothing but the sea food apart from the masala with some water and you are good to go! Delicious 😋
Dear Amba Hegde
Thank you for your review. Our Aamso Tiksso masala doesn't really need anything like you said, Even the onion is optional.