Mushroom Ambot Tik

Name: Mushroom Ambot Tik
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: goan
Ingredients: 300 g mushroom (button mushrooms, cleaned and halved or quartered if large); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 0.5 cup fresh coconut (grated); 1 tbsp tamarind (seedless, soaked in 3 tbsp warm water for 15 minutes, pulp extracted); 6 pcs dried red chili (Kashmiri or Byadgi preferred); 6 pcs garlic (cloves, peeled); 1 tsp cumin seeds; 6 pcs black peppercorns; 4 pcs cloves; 1 inch cinnamon; 1 pinch turmeric powder; 2 tbsp coconut oil; 2 pcs green chili (slit lengthwise); 8 pcs curry leaves (fresh); 1 pinch salt; 1 cup water (for gravy); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(31)

TASTE SCORE

8/10

A fiery, tangy Goan curry where button mushrooms swim in a deeply spiced coconut and tamarind gravy. Ambot Tik means 'sour-hot', and this dish delivers exactly that — a vibrant balance of heat from dried red chilies and the puckering tang of tamarind, finished with fresh coconut. Serve it with steamed rice for a coastal meal that comes together quickly.

PREP

15m

COOK

25m

SERVES

1 KATORI

193 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Soak the tamarind and prep the mushrooms.
1.Soak the seedless tamarind in 3 tbsp warm water for 15 minutes. Squeeze and extract the pulp, discarding any fibers.
2.Clean the mushrooms with a damp cloth. Halve or quarter them if large.
roast · ~3 min
Dry roast the whole spices.
1.Place a small pan over low heat. Add dried red chilies, cumin seeds, black peppercorns, cloves, and cinnamon.
2.Dry roast for about 2 minutes, stirring constantly, until fragrant and slightly darker.
3.Remove from heat and let cool. Once cooled, grind to a fine powder in a spice grinder.
TIPDo not over-roast the spices — they turn bitter. Stop as soon as the aroma rises.
mix · ~2 min
Make the coconut-spice paste.
1.In the spice grinder, combine the grated fresh coconut, peeled garlic cloves, and the ground spice powder.
2.Add 2-3 tablespoons of water and grind to a smooth, thick paste.
saute · ~9 min
Sauté the onions and tomatoes.
1.Heat coconut oil in a heavy-bottomed pan over medium heat.
2.Add the finely chopped onions and sauté until soft and translucent, about 4-5 minutes.
3.Add the chopped tomatoes and a pinch of turmeric powder. Cook until the tomatoes soften and release oil, about 3-4 minutes.
saute · ~6 min
Cook the spice paste and mushrooms.
1.Add the ground coconut-spice paste to the pan. Sauté for 3-4 minutes, stirring continuously to prevent sticking.
2.Add the mushrooms and salt. Stir gently to coat the mushrooms with the masala.
3.Cook for 2 minutes until the mushrooms begin to release their moisture.
TIPStir constantly when the coconut paste goes in — it can catch and burn easily.
simmer · ~10 min
Simmer the curry with tamarind.
1.Pour in 1 cup of water and the extracted tamarind pulp. Stir well.
2.Add the slit green chilies and fresh curry leaves.
3.Bring to a gentle boil, then lower the heat. Cover and simmer for 8-10 minutes until the gravy thickens slightly and the mushrooms are cooked through.
TIPThe gravy should be slightly thin but well-bodied. If it thickens too much, add a splash of water.
rest · ~5 min
Rest the curry off the heat for 5 minutes.
Let the flavors meld together off the heat. The curry will continue to thicken slightly as it rests.
garnish · ~1 min
Garnish with fresh coriander leaves and serve hot.
1.Transfer the curry to a serving bowl.
2.Sprinkle chopped coriander leaves on top.
3.Serve hot with steamed rice.

PRO TIPS

What to keep in mind.

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

1
Use Kashmiri or Byadgi chilies for deep red color without overwhelming heat.
2
Soak tamarind in warm water for exactly 15 minutes to get the perfect pulp consistency.
3
Do not skip the resting step — it allows the coconut-tamarind flavors to fully meld.
4
Stir the coconut-spice paste continuously to prevent it from burning and turning bitter.
5
Add a splash of water if the gravy becomes too thick during simmering.
6
Clean mushrooms with a damp cloth, not water, so they don't become soggy.

RECIPE VARIATIONS