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.
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
- Grind the grated coconut, coriander seeds, turmeric powder, ginger, garlic, dry red chilies, and fenugreek seeds into a fine paste using a little water.
- Heat oil in a pan and sauté the chopped onions until they turn golden brown.
- Add the chopped tomatoes and cook until they turn soft.
- Add the ground masala paste and cook for a few minutes.
- Add water, tamarind pulp, and salt. Bring it to a boil.
- Gently add the fish pieces and cook until the fish is tender and the gravy thickens.
- 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