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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!
For 4 servings
Marinate the Fish
Prepare the Masala Paste
Cook the Curry Base
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!
This goan recipe takes 50 minutes to prepare and yields 4 servings. At 1505.61 calories per serving with 63.63g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Sauté the Masala
Simmer the Curry
Cook the Mackerel
Rest and Serve
This curry works beautifully with other firm-fleshed fish like kingfish (visvon), pomfret, or even shark.
Replace tamarind with 5-6 dried kokum petals. Soak them in warm water and add the water along with the petals to the curry.
You can make a delicious Prawn Ambot Tik using the same masala base. Reduce the final cooking time to 5-6 minutes as prawns cook much faster.
Mackerel is exceptionally rich in heart-healthy Omega-3 fatty acids (EPA and DHA), which can help lower blood pressure, reduce triglycerides, and decrease the risk of heart disease.
Provides high-quality protein essential for building and repairing tissues, supporting muscle mass, and keeping you full and satisfied.
The combination of Omega-3s from the fish and active compounds in spices like turmeric (curcumin), ginger, and garlic helps combat chronic inflammation in the body.
The DHA, a type of Omega-3 fatty acid found in mackerel, is a major structural component of the brain and retina, supporting cognitive function and memory.
A single serving of Mackerel Ambot Tik contains approximately 420-450 calories, primarily from the fish and coconut oil. This can vary based on the size of the fish and the amount of oil used.
Yes, it is quite healthy. Mackerel is a fantastic source of Omega-3 fatty acids, which are beneficial for heart and brain health. The spices used, like turmeric and ginger, have anti-inflammatory properties. It's also high in protein and relatively low in carbohydrates.
Yes, you can use boneless mackerel fillets. However, fish cooked on the bone adds more flavor to the curry. If using fillets, reduce the simmering time slightly to avoid overcooking.
Teppal, also known as Tirphal or Sichuan Peppercorn, is a unique Goan spice that imparts a distinct citrusy, pungent aroma. While the curry will still be delicious without it, adding it provides a truly authentic Goan flavor.
Ambot Tik traditionally has a thin gravy. If you prefer it thicker, you can either reduce the amount of water slightly or blend a tablespoon of grated fresh coconut with the masala paste.
Leftover Ambot Tik can be stored in an airtight container in the refrigerator for up to 2 days. The flavors often improve on the second day.
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