Ambot tik (a sour and hot dish)

Yield: 1 Servings

Measure Ingredient
½ kilograms Fish, shark, catfish or other 'meaty' fish
\N \N Salt
10 \N Dried red chillies
¼ teaspoon Cummin seeds
4 \N Peppercorns
1 \N 1/4-inch piece of turmeric or-
½ teaspoon Ground
4 \N Cloves garlic
1 \N 1/2-inch piece of ginger
1 \N Marble-sized ball of tamarind mixed in:
1 cup Water or equivalent of 'instant' e.g Tamcon
1 \N Finely sliced onion
2 tablespoons Oil

Clean and wash the fish. Cut into small steaks, rub in salt and set aside.

Grind all the other ingredients bar the onion into a paste (masala) with a little water. Fry the onion until brown. Add the masala and fry for a minute. Add 1 cup of water. Bring to boil then add fish. Cook on low heat until tender. A little salt and vinegar may be added if desired.

Serve with plain boiled rice.

From archives of Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)

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