Ambot Tik (Sour and Hot Red Curry)

Ingredients

1/2 Kg fish – shark, sardines, prawns or any other 'fleshy' fish
10 dried red Kashmiri chillies
1/4 tsp cummin seeds
4 peppercorns
1/2 tsp turmeric powder
4 garlic cloves
1/2 inch piece of ginger
a marble sized ball of tamarind mixed in some hot water
1 onion, finely sliced

2 tblsp oil
Salt to taste

Vinegar to taste (optional)

Method

Clean and wash the fish. Cut into small steaks, rub in some salt and set aside. Grind all the other ingredients except onion into a paste with a little water. Keep aside. Sauté the onion until soft and light brown. Add the reserved paste and fry for a minute. Add about 1 cup of water. Bring to boil then add the fish. Cook on low till fish is tender. Do not stir so as to avoid breaking up the fish. Just shake the pan a little to let the gravy move around in the pan. Season with salt and a little vinegar if you like some extra tang . Serve with some steamed rice or sannas.

Ambot tik tastes even better when served the next day as the flavours have time to meld together into a glorious sour and fiery red gravy and is guaranteed to tickle your taste buds, have you licking your lips and wanting some more.