Name: Goan Prawns Ambot Tik
Prep time: 20 min
Cook time: 25 min
Total time: 65 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Prawns, medium sized, cleaned and deveined; 4 Dried Red Chili Peppers, preferably Kashmiri or Byadagi, soaked; 1 tbsp Tamarind Paste, thick; 3 clove Garlic; ½ inch Ginger; ½ tsp Cumin Seeds; ¼ tsp Ground Turmeric; ½ Onion, finely chopped; ½ Tomato, finely chopped; ½ tbsp Vinegar, Goan toddy or malt vinegar preferred; 1½ tbsp Cooking Oil; ½ tsp Salt

1 hr 5 mintotal

45 min hands-on20 min hands-off

Prep 20 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: High

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Method

Process the hydrated red chillies, garlic, ginger, cumin, turmeric, and tamarind into an exceptionally smooth and vibrant red paste using minimal water.
Heat oil in a wok. Sweat the onions diligently until they reach a translucent, soft state without any browning.
Integrate the chopped tomatoes and cook until they collapse into a cohesive mush.
Decant the red spice paste into the pan. Sauté over medium heat for 5-7 minutes until the raw smell vanishes and the oil visibly breaks from the mass.
5–7 min
Pour in water, salt, and vinegar. Command the gravy to a robust boil.
Drop in the pristine prawns. Simmer for 4-5 minutes only; the prawns will curl and turn opaque rapidly.
4–5 min
Turn off the heat and let the dish rest for 10 minutes, so the sourness and heat work into the seafood.
10 min

How to tell it's done

Succulent, curled prawns bathed in a brilliantly red, fiery, and deeply tangy smooth sauce.

Getting it right

Tip

The secret to plump seafood is timing. Add the prawns at the last moment so they stay juicy and tender; too much heat turns them rubbery.

What to serve it with

Serve immediately with a mound of steaming hot, unpolished Goan red rice or crusty Poee bread to absorb the phenomenal, fiery gravy.

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Ingredients