Ambot tik (a sour and hot dish)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | kilograms | Fish, shark, catfish or other 'meaty' fish |
| Salt | ||
| 10 | Dried red chillies | |
| ¼ | teaspoon | Cummin seeds |
| 4 | Peppercorns | |
| 1 | 1/4-inch piece of turmeric or- | |
| ½ | teaspoon | Ground |
| 4 | Cloves garlic | |
| 1 | 1/2-inch piece of ginger | |
| 1 | Marble-sized ball of tamarind mixed in: | |
| 1 | cup | Water or equivalent of 'instant' e.g Tamcon |
| 1 | Finely sliced onion | |
| 2 | tablespoons | Oil |
Directions
Clean and wash the fish. Cut into small steaks, rub in salt and set aside.
Grind all the other ingredients bar the onion into a paste (masala) with a little water. Fry the onion until brown. Add the masala and fry for a minute. Add 1 cup of water. Bring to boil then add fish. Cook on low heat until tender. A little salt and vinegar may be added if desired.
Serve with plain boiled rice.
From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)