Fish Ambat Tikhat Recipe is a well-known Maharashtrian dish which means Fish in sour and spicy gravy. There are few fish delicacies which are a regular affair at Farrukh’s place, one of them being Fish Ambat Tikhat which makes it to her favourite seafood list of Kerala, Goan and Maharashtrian cuisines. It gives Farrukh immense happiness to share what has been loved in her family and hope that you all will surely love and enjoy the recipe of Fish Ambat Tikhat.
About Farrukh, she is a microbiologist by qualification and a Naturopath by profession, but after marriage chose to be a homemaker. She strongly believes in the Food Axiom “You Eat with Your Eyes First”, so apart from ensuring that the recipe is the best one, Farrukh also pay equal attention to the food styling and photography. Her blog Cubes N Juliennes is a clear evidence of Farrukh’s passion for cooking and food photography. Her blog is a virtual treat for any food and photography lover. You can spend hours browsing through her mouthwatering recipes and captivating food styling. She is one of those food bloggers who can inspire the best in you.
In Farrukh’s words, “A warm hello to all readers from Farrukh. First and foremost, I would like to thank Hina for sharing her space with me for writing a guest post. Let me take this opportunity to express myself and get connected with you. My passion and love for food was always there, but it only flourished about a couple of years ago when I started to write at Cubes N Juliennes. Blogging has further got me into professional Food styling and Food photography which are the main tasks keeping me busy nowadays. In my wonderful blogging journey of two years, I have met many beautiful personalities whom I would find hard to forget, and one of them has to be Hina Gujral. There is a small virtual world inside this enormous Gods world where I met her and was totally impressed by her commendable writing skills. Needless to say, but I would blindly trust her recipes and keep gasping at her food photography for on and on which just means that she is a full package of talents one better than the other. Her invitation to me for a guest post is indeed an honor for me so here I present a delectable piece of the Maharashtrian cuisine.
“ Here is how you can get your hands on to it too….
- 750 gram seer fish, sliced
- ¾ cup coconut scraped
- 1/3 cup coriander leaves tightly packed
- 8 garlic cloves
- an inch piece of ginger
- 4 black pepper corns
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 2 green chilies
- 2 tsp vinegar
- 1 tbsp Kashmiri chili powder/ Bedgi chili powder
- ½ tsp turmeric powder
- 1 tbsp tamarind pulp
- 5 to 6 kokum crushed and soaked in ¼ cup of water
- 5 to 6 tirphala crushed and soaked in 3-4 tbsp of water
- 1 large onion finely chopped
- Salt to taste
- 5 tbsp oil
- To prepare Fish Ambat Tikhat, grind together coconut, coriander leaves, garlic, ginger, coriander seeds, cumin seeds, green chilies, vinegar to a fine paste using little water.
- In a heavy bottom pan, heat oil. Add onions and fry until it starts picking up the light brown color. Do not over brown the onions.
- Add the ground masala paste and cook on high heat for 3 to 5 minutes.
- Add turmeric, red chili powder, tamarind, tirphala water, salt and mix well. Cook until the spices start leaving oil.
- Add required amount of warm water and bring it to the boil. Depending upon the thickness of the gravy preferred, the amount of water can be increased or decreased, but traditionally the gravy is slightly thin.
- Add fish slices and kokum water. Cover and simmer until fish is cooked through.
- Dish out and garnish with green coriander leaves and serve hot with steamed rice.