Ambat Tikhat Surmai Surmai slices cooked in a sour and hot coconut gravy flavoured with tirphal. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 03 Nov 2015 in Recipes Course New Update Main Ingredients Surmai, Coconut Cuisine Maharashtrian Course Main Course Seafood Prep Time 41-50 minutes Cook time 16-20 minutes Serve 4 Taste Tangy Level of Cooking Easy Others Non Veg Ingredients list for Ambat Tikhat Surmai 1 medium Surmai cut into darnes 4 Coconut to taste Salt 4-5 Tirphal 10 Whole dry red chillies 2 teaspoons Coriander seeds 1 cup Coconut scraped 1/2 teaspoon Turmeric powder 4 teaspoons Tamarind pulp 4 tablespoons Coconut oil 1 tablespoon Fresh coriander leaves chopped Method Apply salt to the fish pieces and set aside for fifteen minutes. Soak kokum in half a cup of hot water. Grind the tirphal in two tablespoons of water. Strain. Use only the water. Grind together whole red chillies, coriander seeds, coconut and turmeric powder with a little water. Add tamarind pulp, tirphal water and one tablespoon of coconut oil. Apply this masala to the fish pieces and set aside for half an hour. Heat the remaining oil, add fish pieces along with the masala. Reduce heat, cover the vessel with a lid and pour a little water over it. Cook for ten minutes and remove lid. Add kokum with water to the fish. Bring to a boil and remove the kokum. Garnish with chopped coriander leaves and serve hot with steamed rice. Nutrition Info Calories 449 Carbohydrates 6.5 Protein 22.15 Fat 37.2 Other Fiber 1.8 #Coconut #Fresh coriander leaves #Salt #Tirphal Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article