Prawn Ambotik | Sour & Spicy Goan Curry | Kravings
Recipe Information
Prawn Ambotik
Cultural Context
Prawn Ambotik hails from the coastal regions of India, particularly Goa, where seafood is a staple. This dish is celebrated for its vibrant flavors and the use of coconut, which reflects the region's culinary heritage. Traditionally enjoyed with rice, it has gained popularity beyond India, inspiring variations across different cuisines.
Soak 10 Kashmir chilies in hot water for about 30 minutes to plump the skins for easier grinding.
Remove seeds from the chilies if desired.
Grind together 10 Kashmir chilies, 10 peppercorns, 2 green cardamoms, 4 cloves, 1/2 teaspoon cumin seeds, and 1 teaspoon mustard seeds.
Add 1 inch piece of ginger, 6 cloves of garlic, and 1 teaspoon turmeric to the grinder.
Add the soaked chilies and 2 tablespoons of vinegar to the grinder.
Add a little of the soaking water gradually while grinding until the paste is velvety smooth, using about 1 cup of liquid in total.
Puree 3 small blanched tomatoes, which is roughly 3/4 cup.
In a sauté pan, heat 1/4 cup of oil and add 1 cup of finely diced onion, allowing it to brown.
Add the red paste to the browned onions and mix well.
Add another cup of water to the blender jar to collect any remaining paste and pour it into the sauté pan.
Add the pureed tomatoes to the sauté pan.
Strain the soaked tamarind and add it to the sauté pan.
Add salt to taste and 3-4 cokum petals to the mixture.
Cook the gravy base on medium flame for about 30 minutes until it thickens and becomes rich and velvety.
Taste the gravy before adding the protein.
Add 1 lb of prawn or shrimp to the gravy and mix well.
Save any leftover gravy for future use.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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