Mackerel Ambot Tik with Goan Red Rice - Recipe 1

Mackerel Ambot Tik with Goan Red Rice - Recipe 2

goan non-vegetarian

Mackerel Ambot Tik with Goan Red Rice

Name: Goan Red Rice
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 4 servings
Cuisine: goan
Ingredients: 1.5 cup Goan Red Rice (Also known as Ukda Tandul); 4.5 cup Water (For cooking the rice); 1 tsp Salt (Adjust to taste)

Popularity

1.5

Tangy Mackerel Ambot Tik with fiber-rich Goan Red Rice - an iron-boosting and delicious meal!

Nutrition per Serving

882

Calories

44g

Protein

92g

Carbs

55g

Fat

Recipes in this Meal

1. Mackerel Ambot Tik

A classic Goan fish curry that perfectly balances tangy and spicy flavors. Tender mackerel is simmered in a fiery red masala made with Kashmiri chilies, tamarind, and whole spices. A true coastal delight!

Prep20 min

Cook30 min

Soak20 min

Servings4

Serving size: 1 serving(1 piece of mackerel and 1 cup of curry)

881cal

44gprotein

92gcarbs

Ingredients

600 g Mackerel (Cleaned and cut into 1.5-inch steaks)
2 tsp Salt (Divided: 0.5 tsp for marinade, 1.5 tsp for curry)
0.75 tsp Turmeric Powder (Divided: 0.25 tsp for marinade, 0.5 tsp for masala)
3 tbsp Coconut Oil
1 large Onion (Finely chopped)
1 medium Tomato (Finely chopped)
6 whole Dried Kashmiri Red Chilies (For color)
4 whole Dried Bedgi Chilies (For heat, adjust to preference)
1 tbsp Coriander Seeds

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2. Goan Red Rice

A staple in every Goan household, this nutritious red rice, known as Ukda Tandul, has a beautiful earthy flavor and a firm, satisfyingly chewy texture. It's the perfect, wholesome companion for a spicy fish curry or a rich vegetable stew.

Prep35 min

Cook30 min

Soak30 min

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About Mackerel Ambot Tik with Goan Red Rice

Tangy Mackerel Ambot Tik with fiber-rich Goan Red Rice - an iron-boosting and delicious meal!

This goan dish is perfect for dinner. With 882 calories and 43.949999999999996g of protein per serving, it's a nutritious choice for your meal plan.

55gfat

1 tsp Cumin Seeds

8 whole Black Peppercorns

6 clove Garlic

1 inch Ginger (Roughly chopped)

1 tbsp Tamarind Pulp

5 whole Teppal (Lightly crushed, also known as Tirphal)

2 cup Water (Plus more for grinding)

Instructions

1
Marinate the Fish
- Clean the mackerel and cut into 1.5-inch thick steaks. Pat them dry.
- In a bowl, gently rub the fish pieces with 1/2 tsp of salt and 1/4 tsp of turmeric powder.
- Set aside for 15 minutes while you prepare the masala.
2
Prepare the Masala Paste
- Soak the Dried Kashmiri and Bedgi chilies in 1/2 cup of hot water for 20 minutes to soften them.
- In a blender jar, combine the soaked chilies (with their water), coriander seeds, cumin seeds, black peppercorns, 1/2 tsp turmeric powder, garlic cloves, ginger, and tamarind pulp.
- Blend to a very smooth, fine paste. Add a splash more water if needed to facilitate grinding.
3
Cook the Curry Base
- Heat coconut oil in a deep pan or a clay pot (handi) over medium heat.
- Add the finely chopped onion and sauté for 6-8 minutes until it becomes soft and translucent.
- Add the chopped tomato and cook for another 5 minutes until it turns mushy and oil starts to release from the sides.
4
Sauté the Masala
- Add the ground masala paste to the pan. Stirring continuously, cook the masala for 7-10 minutes on medium-low heat.
- This step is crucial to cook out the raw smell of the spices. The paste will darken in color and you will see oil separating from the masala.
5
Simmer the Curry
- Pour in 2 cups of water and add 1.5 tsp of salt. Lightly crush the Teppal (Tirphal) and add them to the gravy.
- Stir well and bring the curry to a rolling boil.
6
Cook the Mackerel
- Gently slide the marinated mackerel pieces into the boiling curry, one by one. Ensure they are submerged.
- Reduce the heat to a low simmer. Do not stir vigorously from this point on to prevent the fish from breaking.
- Cover the pan and let it simmer for 8-10 minutes, or until the fish is cooked through and flakes easily.
7
Rest and Serve
- Turn off the heat. Let the curry rest, covered, for at least 15-20 minutes. This allows the fish to absorb the flavors of the tangy and spicy gravy.
- Serve hot with steamed Goan rice or fresh pao (bread).

Servings

4

Serving size: 1 cup

1cal

0gprotein

0gcarbs

Ingredients

1.5 cup Goan Red Rice (Also known as Ukda Tandul)
4.5 cup Water (For cooking the rice)
1 tsp Salt (Adjust to taste)

Instructions

1
Rinse and Soak the Rice (35 minutes)
- Place the Goan red rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains between your fingers, until the water runs mostly clear.
- Drain the rinsing water completely. Add enough fresh water to cover the rice by at least 2 inches.
- Let the rice soak for a minimum of 30 minutes, or up to 2 hours. This step is crucial for softening the outer bran and ensuring even cooking.
2
Boil the Rice (5-7 minutes)
- Drain the soaking water from the rice.
- Transfer the soaked rice to a medium, heavy-bottomed pot. Add 4.5 cups of fresh water and 1 tsp of salt.
- Place the pot on the stove over high heat and bring the water to a rolling boil.
3
Simmer Until Tender (25-30 minutes)
- Once the water is boiling, reduce the heat to the lowest possible setting.
- Cover the pot with a tight-fitting lid and let the rice simmer gently for 25-30 minutes.
- Avoid lifting the lid or stirring the rice during this time. The rice is cooked when the grains are tender but still have a distinct, chewy bite.
4
Rest and Fluff (10 minutes)
- Turn off the heat and let the rice stand, covered and undisturbed, for 10 minutes. This allows the grains to absorb the remaining steam and firm up.
- After resting, remove the lid and gently fluff the rice with a fork to separate the grains.
- Serve hot as a perfect accompaniment to Goan fish curry, chicken xacuti, or any lentil dish.

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