Sangta Ambot Tik (Spicy Catfish curry)

This has been my husbands favorite and that's how I learned to make this dish. My mother in law is master at this. Learning this recipe from her was fun. I still remember my courtship days when my husband asked me if I know to make sangta ambot tik( goan name of the dish). I just nodded my head to say no and i saw the disappointment on his face. He was like its a must if we going to get married :D. And that's how it began. I never tasted this before my marriage. But later I made it a point to learn it from my mother in law. When I ate it first i knew why my husband likes it so much. It's a very delicious fish curry I ever had.

Here is the authentic recipe as was taught to me by my mother in law made it. Hope you try to make it. Do let me know how it tasted and if your family liked it as well. Happy cooking.

Description: Delicious fish gravy prepared from cat fish. 

Ingredients:

7-8 pieces of Cat fish

8 Kashmiri red chilly

10-12 Black pepper

Salt to taste

Cocum

Coriander seeds

½ tsp Turmeric

8-10 Garlic flakes

1 cup grated coconut

Method:

1. Clean the fish pieces. Apply some salt and turmeric and keep aside.
2. Add chilies, black pepper, coriander seeds, grated coconut and garlic flakes and grind to a coarse paste with little water.
3. In a pan add this paste and bring to a boil.
4.  Add fish piesces and cocum at this point.
5. Cook till the fish is done.(7-8 mins)
6.  Add salt to taste
7. Your delicious ambot tik is ready to eat.
8. P.S. try to make the curry as dry as possible.

Konkani names of some common fish

Lady fish - Mudoshi

Rock bream - Haddo

Perch - Palu

Ghol(Jew fish) - Ghol

Giant sea perch - Chonak

Naked head glassy perchlet - Buranto         

Anchovy or silver belly - Velli

Promfret - Pomplet

Silver bar - Korli

Kite or Ray fish - Waghole

King fish - Viswon

Butter fish - Karchani

Barracuda - Tonki

Hilsa ilisha - Peddi

Hilsa species - Vonog

Seer fish - Surmai

Black tip shark - Pilo

Ribbon fish - Bale

Mangrove red snapper - Tamoshi

Horse mackeral - Hado bangdo

Mullet - Shevtali / Shevto

Japanese thread fin bream - Rano

Black Pompret - Sagoti (Kayi) /Halwa

Indian Mackral - Bangdo

Indian oil sardines - Tarlo

Railbow sardines - Krishranchi peddi

Sead - Konkoro

Indian dog shark - Mori

Round bellied sardines - Tarsulo

Cat fish - Sangot

Long fin cavalla - Koncar

Gold spoted anchovy - Capsali Mandli

Indian Salmon - Raus

Reef cod - Gobro

Pearl spot - Kalundar

Whip fin majarra - Shetki

Dhoma / Croakar - Dodyaro (Hodki)

Butter fish - Saudalo

Common pony fish - Khampi

Bombay duck - Bombil

Sole - Lep

Kanda poha (Fov)

Ingredients:

2 cups think poha (flaked rice)

1 chopped onion

2 green chilli

½ tsp sugar

½ tsp turmeric powder

½ tsp mustard seeds

Coriander leaves (for garnishing)

2 tsp oil

1 tsp grated coconut( for garnishing)

Method:

Wash poha with water and drain all the water.

Add salt and sugar to poha and mix well. Keep aside.

In a pan add the oil

Add mustard seeds and when it splutters add slit green chilli.

Add turmeric powder and mix.

Add poha and sauté for 3-4 minutes.

Garnish with coriander and grated coconut.

Chanya Ros (Peas gravy)

Ingredients:
White peas (1 cup)
Garam masala powder( 1table spoon)
Curry leaves
Asafoetida ( 1/4 teaspoon )
Turmeric ( 1/4 teaspoon )
Mustard seeds( 1 teaspoon )
Onion (1 medium)
Potato (1 )
Oil ( 1 teaspoon )
Salt
Water


Method: 
1. Soak the peas overnight and pressure cook for 2 whistles.
2. In a pan add oil .
3. Add half of the onion and fry till light brown. Add grated coconut to the same and fry till color changes slightly.
4. Grind this mixture with garam masala powder ,turmeric powder and some water to a course mixture.
5. In a vessel add mustard seeds. When it stars tampering add  Asafoetida  and curry leaves. Add the remaining half onion and fry.
6. Dice the potato and add to the vessel. Add little water and boil the potatoes.
7. Add boiled peas.
8. Add ground mixture and add water if required.
9. Add salt.

Serve hot with Rice or chapati.