How to make Ambat Tikhat Surmai -
Surmai slices cooked in a sour and hot coconut gravy flavoured with tirphal.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Surmai, Coconut (नारियल)
Cuisine : Maharashtrian
Course : Main Course Seafood
For more recipes related to Ambat Tikhat Surmai checkout Coconut Fish Curry, Fish Kozhambu, Fish Parcels, Bacalhau a Bras- SK Khazana . You can also find more Main Course Seafood recipes like Grilled Fish Kerala Fish Curry Chingri Malai Curry Prawn Curry with Raw Mangoes
Ambat Tikhat Surmai Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 41-50 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Ambat Tikhat Surmai Recipe
Surmai cut into darnes 1 medium
Coconut 4
Salt to taste
Tirphal 4-5
Whole dry red chillies 10
Coriander seeds 2 teaspoons
Coconut scraped 1 cup
Turmeric powder 1/2 teaspoon
Tamarind pulp 4 teaspoons
Coconut oil 4 tablespoons
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
Apply salt to the fish pieces and set aside for fifteen minutes. Soak kokum in half a cup of hot water.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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 Kcal
Carbohydrates : 6.5 gm
Protein : 22.15 gm
Fat : 37.2 gm
Other : 1.8
Chef's Tip
Tastes best after four to five hours
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
