Aamsotto tetul die maach or Fish with tamarind and candied mango
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
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.
