Ambot is the Konkani word for sour and Tik means spicy.I have always tried ambotik with fish never used vegetables but just taught of trying with some vegetables. It was so delicious with butternut squash.The heat of curry comes from the spices used and dried Kashmiri chillies which lend a lovely flavour and colour to the gravy.
Ingredients:
👉200 gms prawns seasoned with salt
👉1 bowl butternut squash cut into small cubes
👉2 tbsps oil
👉5 to 6 kokum (sola)
👉1 large chopped onion
👉1/2 tin tomatoes
👉Salt to taste
For the masala/gravy
Grind to paste:
👉8 dry Kashmiri chillies
👉1/2 “ Ginger
👉4 cloves of Garlic
👉1/2 tsp peppercorns
👉few curry leaves(I have used dry curry leaves)
👉10 Cloves
👉1/4 tsp fenugreek seeds
👉1/2 “Cinnamon
👉1tsp cumin seeds
👉1/2 tsp turmeric
👉1/2 sugar
👉Marble size tamrind
👉Water to grind
👉Peel the prawns(shells off) if you don't need the heads cut off the heads wash it and season with salt keep aside.
👉Cut open the butternut squash into quarters and then slice the skin off remove the seeds inside the squash than cut into cubes.rinse it with water and sprinkle some salt on it.keep it aside.
👉Grind to paste where mentioned above(for the gravy) with little water.keep it aside.
👉On a medium heat in a pot add some oil when oil is hot add in chopped onions fry till translucent then add in the seasoned prawns fry it on a high flame let it juice out.
👉Add the ground masala and the tin tomatoes, saute for 3mins on a medium flame.
👉Add in the cubes of squash,add salt to taste and 2 cups of water,cover the pot and let it simmer for 6 to 7mins.
👉Add kokum to the boiling curry once the squash turns soft...then turn the gas off.
👉I had the ambotik with homemade pitta bread and the next day I had it with steamed rice tastes delicious...
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