Prawns Amotik Curry Recipe:
This Goan prawn curry recipe is perfect to a T, with not a grain of sugar or a gram of spice or a drop of oil out of place. Fish, especially shark fish, goes best with such a preparation, but prawns make a mean ambot tik curry too.
- 1 kg prawns (deveined, cleaned & washed)
- 2 onions (chopped, retain half for the seasoning and the other half for the masala paste)
- 1 tomato (chopped, save half for the seasoning and the other half for the masala paste)
- 4 green chillies (cut in two)
- 9-10 dehydrated coccum leaves
- 1 soup cube (Maggi is the brand of my choice)
- 3-4 stems green coriander (chopped)
- 2 tbsp refined oil
- 3-4 cups water (use water as per the desired levels of thickness/weakness)
Ingredients for Ground Masala Paste:
- 2 doz dry red Kashmiri chillies (broken in two)
- 1 tbsp whole cumin seeds
- 1 tsp whole black peppercorns
- 1 tsp whole coriander seeds
- 1½ tsp grain sugar
- 2½ tbsp palm vinegar
- 15-20 cloves garlic
- ½ onion (roughly chopped)
- 4-5 stems green coriander (roughly trimmed)
- 1 tbsp salt
Steps For Goan Ambot Tik Curry
Marinate the prawns in salt and leave aside for half an hour.
Place a pan with oil, chopped onions, tomatoes, chillies and coccum on the fire. Ensure it’s on medium flame.
Stir till the onions turn transparent, then add the ground masala paste followed by water and soup cube.
Boil for ten minutes and then check for balance, where salt and vinegar is concerned. Go easy on the salt as the prawns have been sitting in a salty marinade already.
Drop in the prawns as the curry has reached highly simmering levels, follow it up with chopped coriander. Remember that the prawns need just 30 seconds in the boiling curry as keeping it longer would make it rubbery. Remember that the prawns need just 30 seconds in the boiling curry as keeping it longer would make it rubbery.