Fish In Tangy Gravy (fish Ambat)

Fish in Tangy Gravy (Fish Ambat) is a traditional Mangalurean Catholic Cuisine dish that is known for its delicious and tangy flavor. This dish is a perfect blend of spices and tamarind, creating a unique and flavorful gravy that pairs perfectly with the tender fish.

Fish In Tangy Gravy (fish Ambat)

Ingredients

  • 4 pieces of fish (any white fish like kingfish or pomfret)
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1/2 cup grated coconut
  • 1 tbsp coriander seeds
  • 1/2 tsp turmeric powder
  • 1/2 inch ginger, finely chopped
  • 4-5 garlic cloves, minced
  • 4-5 dry red chilies
  • 1/2 tsp fenugreek seeds
  • 1 small ball of tamarind, soaked in water
  • Salt to taste
  • 2-3 tbsp oil

Instructions

  1. Grind the grated coconut, coriander seeds, turmeric powder, ginger, garlic, dry red chilies, and fenugreek seeds into a fine paste using a little water.
  2. Heat oil in a pan and sauté the chopped onions until they turn golden brown.
  3. Add the chopped tomatoes and cook until they turn soft.
  4. Add the ground masala paste and cook for a few minutes.
  5. Add water, tamarind pulp, and salt. Bring it to a boil.
  6. Gently add the fish pieces and cook until the fish is tender and the gravy thickens.
  7. Once done, remove from heat and serve hot with steamed rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Carbohydrates
10g
Fat
15g

Supplies

Pan Grinder Knife Cutting board Bowl

Tools

Stovetop

Serving suggestions

Serve the Fish Ambat with steamed rice for a complete and satisfying meal.

Tips & tricks

For a spicier version, increase the quantity of dry red chilies in the masala paste.

Cost

$15