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….
Ingredients
- ▢ 750 gram seer fish, sliced
- ▢ ¾ cup coconut scraped
- ▢ ⅓ cup coriander leaves tightly packed
- ▢ 8 garlic cloves
- ▢ an inch piece of ginger
- ▢ 4 black pepper corns
- ▢ 1 tablespoon coriander seeds
- ▢ 1 teaspoon cumin seeds
- ▢ 2 green chilies
- ▢ 2 teaspoon vinegar
- ▢ 1 tablespoon Kashmiri chili powder/ Bedgi chili powder
- ▢ ½ teaspoon turmeric powder
- ▢ 1 tablespoon tamarind pulp
- ▢ 5 to 6 kokum crushed and soaked in ¼ cup of water
- ▢ 5 to 6 tirphala crushed and soaked in 3-4 tablespoon of water
- ▢ 1 large onion finely chopped
- ▢ Salt to taste
- ▢ 5 tablespoon oil
Instructions
- 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.
We follow a strict NO SPAM Policy
Fish Ambat Tikhat Recipe
Ingredients
- 750 gram seer fish, sliced
- ¾ cup coconut scraped
- ⅓ cup coriander leaves tightly packed
- 8 garlic cloves
- an inch piece of ginger
- 4 black pepper corns
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 2 green chilies
- 2 teaspoon vinegar
- 1 tablespoon Kashmiri chili powder/ Bedgi chili powder
- ½ teaspoon turmeric powder
- 1 tablespoon tamarind pulp
- 5 to 6 kokum crushed and soaked in ¼ cup of water
- 5 to 6 tirphala crushed and soaked in 3-4 tablespoon of water
- 1 large onion finely chopped
- Salt to taste
- 5 tablespoon oil
Instructions
- 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.
Amritsari Fish Fry Recipe is a crisp, golden, deep fried fish preparation from Punjab. The land of Dal Makhani and Tandoori Chicken has a fondness for fried fish as well, Amritsari Fish Fry is the not so secret Punjabi style deep fried fish recipe. Fish Fry is our everyday comfort food when the spine-chilling winter breeze quietly creeps into the house as the sun set down. The family gathers around the fireplace and desperately crave for fried bites to accompany the bottle of good old rum or brandy. The crunchy uppermost layer of the fried fish is the envelope for the mouth-melting texture inside. Few basic ingredients and spices smeared over the fresh catch of the day, deep-fried, accompanied by a bottle of the favorite alcohol and the evening dinner table is all set to host the hungry goblins.
The late evening walks to the farmer’s market twice in a week to pick our fish catch, arguing with the fishmonger to settle the best deal, hand-picking those perfect fillets and later slicing each into bite-size pieces is an enriching experience. Such simple transports of delight can be experienced in a slow-paced countryside lifestyle only. Coming back to the fish, surmai (king mackerel) or any other oily, tender fish is a good choice for Amritsari Fish Fry .
With a sprinkle of Chaat Masala and a drizzle of lemon juice, Amritsari Fish Fry is all decked up to be gobbled. A refreshing mint, coriander chutney on the side to dip in the hot fried fish is an additional perk on the dining table. Though I feel the fried fish in itself is bursting with delicate flavors and hardly needs any accompaniments on the side.
Ingredients
- ▢ 500 gram king fish surmai fillets cut into small pieces
- ▢ 1 Cup gram flour besan
- ▢ 1 teaspoon red chilli powder
- ▢ 1 teaspoon turmeric powder
- ▢ 2 teaspoon wheat flour
- ▢ Juice of 1 lemon
- ▢ Salt to taste
- ▢ Oil to deep fry the fish
Ingredients to be grind
- ▢ 1 teaspoon carom seeds ajwain
- ▢ 6 - 8 garlic cloves
- ▢ 1 teaspoon coriander seeds
Ingredients to serve
- ▢ 1 teaspoon chaat masala
- ▢ Juice of 1 lemon
Instructions
- To make the Amritsari Fish Fry, first clean, rinse and pat dry the fish pieces.
- Sprinkle wheat flour over the fish pieces and gently mix to coat pieces with flour. Let the fish pieces sit coated with flour for 5 - 10 minutes. Then rinse again and pat dry with a napkin. This step helps removing strong fish odor. This step if totally optional.
- In mortar and pestle make paste of carom seeds, coriander seeds and garlic.
- Add gram flour, salt, spice paste, lemon juice, turmeric and chili powder over the fish pieces.
- Stir to combine so that each fish piece is evenly coated with the spice mixture. Set aside for 10 - 15 minutes.
- Meanwhile, heat sufficient oil in a deep fry pan over medium heat to fry the fish pieces.
- Deep fry fish pieces in hot oil till crisp and golden from all sides.
- Drain fried fish pieces and place on an oil absorbent paper. Alternatively, you can grill the fish pieces as well in the oven, air fryer or grill pan.
- Serve Amritsari Fish Fry warm, sprinkled with chaat masala, lemon juice and chutney.
Recipe Notes:
We follow a strict NO SPAM Policy
