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Atoilele Fish Ambotik


This is a quick version I came across somewhere. I have this heap of recipes I have to try. This reduced version somehow reminded me of kalchi khodi! Enjoy! Collect it:

  1. 500 gms Fish of your choice I used basa  (clean and cut)

  2. 1 onion, chopped fine

  3. 2 tomatoes, chopped fine

  4. 1 tbsp ginger garlic paste

  5. 3/4 tsp fennel seeds

  6. 2 tbsp Goan Vinegar (preferably or brown vinegar) 

  7. 1 1/2 tsp red chillie powder

  8. 3/4 tsp garam masala powder

  9. 1 tsp pepper powder

  10. 1/2 tsp turmeric powder

  11. 2 sprigs curry leaves

  12. 3 green chillies, sliced

  13. Oil to temper (preferably coconut oil)

  14. Salt to taste


Make it:

HEAT coconut oil. Add fennel seeds. Let them splutter. ADD onions and saute till translucent. Now add curry leaves and chillies and sauté.

ADD ginger garlic paste and sauté till raw smell disappears. Add tomatoes and cook till mushy. Add powdered masalas and salt to taste. Sauté till oil separates. Add fish pieces and cover the pieces with fried masala gently. Add 1/4 cup of water and Goan vinegar. Cover and cook for 3 mins.

OPEN the pan and let the gravy thicken and reduce (give it 5 minutes)

Finish off with a garnish of coriander leaves (i didn’t use it though). Serve hot.

#Fish

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