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Fish Ambat Tikhat Recipe
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Fish Ambat Tikhat Recipe

Fish Ambat Tikhat Recipe is a well-known Maharashtrian dish which means Fish in sour and spicy gravy.
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 5
Author: Hina Gujral


  • 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.