Mackerel Ambot Tik

Name: Mackerel Ambot Tik
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: goan
Ingredients: 500 g mackerel (cleaned, cut into 2-inch steaks); 0.5 cup grated coconut (fresh); 8 pcs kashmiri red chili (dried, stems removed); 8 pcs garlic (cloves, peeled); 1 inch ginger (roughly chopped); 1 pinch turmeric powder; 1 tsp cumin seeds; 6 pcs black peppercorns; 4 pcs kokum (dried); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 2 pcs green chili (slit lengthwise); 2 tbsp coconut oil; 0.5 tsp salt; 1.5 cup water

RATING

4.4/5(67)

TASTE SCORE

8/10

A fiery, tangy Goan fish curry where fresh mackerel simmers in a rich coconut and chilli paste. The sharp hit of kokum and vinegar cuts through the heat, creating a bold coastal dish your tastebuds won't forget.

PREP

20m

COOK

30m

SERVES

1 PIECE OF MACKEREL AND 1 CUP OF CURRY

413 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prepare the spice-coconut paste.
1.Soak dried kashmiri red chilies in 1/2 cup warm water for 10 minutes. Drain.
2.In a grinder, combine soaked chilies, grated coconut, garlic, ginger, turmeric powder, cumin seeds, and black peppercorns.
3.Grind to a smooth, thick paste using 2-3 tablespoons of water. Set aside.
TIPGrind to a fine paste so the gravy gets a smooth, rich body.
prep · ~10 min
Marinate the mackerel.
1.Rub mackerel steaks with half the salt.
2.Set aside for 10 minutes while you prep the gravy base.
TIPA light salting firms up the fish and prevents it from breaking in the curry.
saute · ~7 min
Sauté the onion and tomato.
1.Heat coconut oil in a heavy-bottomed pan over medium heat.
2.Add chopped onion and sauté until soft and translucent, about 4 minutes.
3.Add chopped tomato and cook until it turns mushy and oil starts to separate, about 3 minutes.
TIPTomatoes must lose their raw texture to build a sweet-tangy gravy foundation.
simmer · ~16 min
Cook the spice-coconut paste.
1.Add the ground spice-coconut paste to the pan.
2.Sauté on low heat for 5-6 minutes until the raw smell of garlic disappears and the paste turns slightly golden.
3.Add 1 cup water, remaining salt, and kokum pieces. Stir well.
4.Bring to a gentle simmer and cook for 8-10 minutes until the gravy thickens slightly.
TIPStir frequently to prevent the coconut paste from sticking and scorching at the bottom.
simmer · ~10 min
Simmer the fish in the gravy.
1.Gently slide the marinated mackerel steaks and slit green chilies into the simmering gravy.
2.Adjust water if the gravy is too thick for your liking — it should coat the fish nicely.
3.Cover and cook on low heat for 8-10 minutes until the fish is firm and opaque.
TIPDo not stir once the fish is in. Gently shake the pan to move the gravy — stirring breaks delicate fish steaks.
rest · ~15 min
Rest the curry for 15 minutes before serving.
Turn off the heat and let the curry sit covered. This resting time allows the mackerel to absorb the tangy, spicy flavours of the gravy.
TIPAmbot tik tastes even better the next day. Make it ahead if you can.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Always use fresh or thawed mackerel; frozen fish can turn mushy in the curry.
2
Soak Kashmiri chilies in warm water before grinding for a vibrant color and balanced heat.
3
Sauté the coconut paste until it releases oil for a deeper, nuttier flavor without raw garlic smell.
4
Slide fish steaks in gently and never stir; shake the pan to coat them evenly without breaking.
5
Rest the curry off heat for 15 minutes so the fish soaks up the tangy-spicy gravy.
6
Make this curry a day ahead; the flavors meld beautifully overnight in the fridge.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce coconut oil to 1 tsp for sautéing and skip the marination salt—perfect for a lighter everyday meal without losing the core flavour.

mild

Mild

Swap 4 Kashmiri chilies for 2 mild dried red chilies and omit the green chilies; great for those who love the tangy coconut base but want gentler heat.

high protein