Description
This is a classic Goan Ambot Tik — a tangy, spicy seafood curry that bursts with layered flavors. Traditionally prepared with seafood, this version uses shrimp for a quick, everyday meal that is both bright and comforting. Ambot Tik balances sour tamarind and kokum with warm spices, garlic, ginger and a touch of vinegar for depth. It’s simple to make, comes together quickly, and is best served piping hot with plain steamed rice or your favorite grain.
Ingredients
- 1 pound (approx 500 grams) shrimp, shelled, deveined and washed
- 1¾ tsp salt (adjust to taste; 1½ tsp for the shrimp, ¼ tsp for the curry)
- 1 tbsp heaped (about 15 grams) tamarind
- ¼ cup warm water
- 8 Kashmiri dried chillies (deseed 3 chillies for moderate heat)
- 4 cloves
- 8 black peppercorns
- ½” cinnamon stick
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 5 garlic cloves
- 1” piece fresh ginger
- 2 tbsp red wine vinegar
- 3–4 tbsp vegetable oil
- 1 medium red onion (about 1 cup), finely chopped
- 1¾ – 2 cups water (reserve ¼ cup to rinse the blender jar)
- 3 tsp sugar, or to taste
- 4–5 kokum rinds
- 2 green chillies, slit
Method
- Prepare the shrimp: shell, devein and pat the shrimp dry. Sprinkle with 1½ tsp salt, toss to coat, then set aside for a few minutes so the salt begins to season the shrimp.
- Soak the tamarind: place the tamarind in a small bowl and pour over the warm water. Let it sit so the tamarind softens and releases its pulp.
- Dry spice grind: in a spice grinder or blender jar add the Kashmiri chillies, cloves, black peppercorns, cinnamon stick, cumin seeds and turmeric. Grind on low to high speed until you have a fine, fragrant powder.
- Add aromatics: coarsely chop the garlic and ginger and add them to the spice powder in the grinder.
- Extract tamarind pulp: press the softened tamarind between your fingers to extract the pulp, leaving behind the skins and fibers. Add the tamarind extract to the grinder.
- Add vinegar and blend: pour in the red wine vinegar and blend the mixture on increasing speed until it forms a smooth, thick paste. If needed, add a tablespoon of the reserved water to help it come together.
- Heat oil and sauté onions: warm a medium pot over medium heat and add the vegetable oil. When hot, add the finely chopped red onion and sauté until translucent with a faint golden edge.
- Cook the curry paste: add the blended curry paste to the onions and sauté for 3–4 minutes, stirring continuously so the raw edge of the paste cooks out and the spices bloom.
- Deglaze and add water: swirl the reserved ¼ cup of water in the blender jar to pick up any remaining paste, then add that to the pot. Pour in additional water (about 1½–1¾ cups) to reach a curry consistency you prefer.
- Simmer to develop flavors: bring the curry to a gentle simmer over medium heat and cook for 5–10 minutes. This allows the flavors to meld and the oil to rise slightly to the surface.
- Add shrimp and kokum: stir in the shrimp and kokum rinds, coating the shrimp evenly with the curry. Continue to simmer gently.
- Finish with green chillies: when the shrimp are nearly cooked through — just turning opaque and firm — add the slit green chillies and the sugar. Simmer for another minute until the shrimp are fully cooked but still tender.
- Rest before serving: remove the pot from heat and let the curry rest for 5–10 minutes. This short rest allows the flavors to settle and the curry to reach its best balance before serving.
Serve Ambot Tik hot with steamed rice, plain boiled potatoes or a slice of crusty bread to soak up the tangy, spicy sauce. Adjust salt, sugar and chillies to suit your taste. This Goan shrimp curry keeps well refrigerated for up to two days and reheats gently on the stove.