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Aamsotto tetul die maach

This is not the recipe I set out to make. I had some coconut sitting in the fridge, which I wanted to use before it went bad. So I thought I will make Goan fish curry with lots of red chilies and tamarind. But as I started prepping, I realized I had run out of red chilies and garlic. I used lots of green chilies instead. To balance the heat, I wanted to use some sugar, which I realized I had also run out of. So I used candied mangos to balance the heat. I loved how it tasted so I kept adding more and more aamsotto until I got this brilliant tok jhal misti maach (sour, hot, sweet fish). You must give this a try!  

If you have a raw mango, use it instead of tamarind. Just add grated raw mangoes after sauteying the onions for a brighter mango impact. If you try aamsotto tetul die maach then drop a comment and let us know how it went, noting any alterations you made to the recipe. 

Aamsotto tetul die maach

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Ingredients

  

• 500 grams fish you can use any kind of fish.
• 1/2 tsp turmeric
• 1 tsp salt
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 8-10 peppercorns
• 1/2 cup coconut grated
• 3 green chilies
• 3 tbsp mustard oil or vegetable oil
• 1 medium sized onion chopped
• 1 inch ginger chopped
• 1/2 cup tamarind water you decide how much you want to use
• 1/2 cup aamsotto or candied mangoes chopped
• salt to taste
• 1 sprig cilantro/coriander leaves chopped

Instructions

 

• Clean and wash fish, coat with turmeric and salt and set aside for 15 minutes.
• Dry roast coriander seeds, cumin seeds, and peppercorns until fragrant. Transfer to a grinder. Add coconut and chilies and grind until smooth.
• Heat oil in a pan. Fry fish, drain and set aside.
• To the same oil add chopped onions and ginger and cook until translucent.
• Add coconut and spice paste, tamarind water and cook for 5-8 more minutes, or until oil separates. Add more water if necessary
• Now add the chopped candied mangoes/aamsotto and cook for 3-5 more minutes.
• Adjust salt, add chopped cilantro and drizzle some more mustard oil if desired.
• Serve with steamed rice.

Tried this recipe?Mention @notacurry or tag #notacurry!