Скачать или смотреть Catfish Ambot thik, ಸಾಂಗ್ಟೆರ್ ಕಡಿ| ತೇಡೆ ಗಸಿ, Mangalorean Coastal food| Tasty food|

Sangter (catfish) Amot Thik is a traditional Mangalorean fish curry known for its spicy, tangy, and thick coconut-based gravy. The word “Amot” refers to the sourness in the curry, usually coming from tamarind, while “Thik” means spicy. This dish is popular among the coastal communities of Karnataka, especially among the Catholic households, and pairs beautifully with boiled rice or neer dosa.

Ingredients:
For the Masala Paste:
1 Kg Catfish
12 dry red chillies (Byadgi for color, Guntur for heat)
1 tbp coriander seeds
1 tsp cumin seeds
8 black peppercorns
1/2 tsp fenugreek seeds (optional)
1/2 tsp turmeric powder
6 garlic cloves
1 small onion or 5–6 shallots (sliced and lightly roasted)
lime sized-sized ball of tamarind (or 1 tbsp paste)

For the Curry:

1kg Sangter (catfish), cleaned and cut into medium pieces
1 medium onion, finely chopped
3 green chillies, slit
2 inch ginger
Salt to taste

Water as needed

Method:
Prepare the Masala

Grind all the ingredients with tamarind and a little water into a smooth and thick paste.

Cook the Curry:
In a clay pot, add the ground masala paste
Add enough water to make a thick curry. Add the chopings. Let it boil for a few minutes. Add salt to taste.

Add Fish:

Gently slide in the catfish pieces. Simmer on low heat for about 6–8 minutes or until the fish is cooked. Do not stir vigorously to avoid breaking the fish.

Serving Suggestion:
Serve hot with:

Steamed or boiled red rice (ukda rice)

Neer dosa or kori rotti for a full Mangalorean experience.