How to make Prawn Ambotik -

Plump prawns cooked in a flavourful spicy ambotik masala - a Goan speciality.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (medium) (मध्यम आकार के प्रॉन्स), Salt (नमक)

Cuisine : Goan

Course : Main Course Seafood

Prawn Ambotik

Prawn Ambotik Recipe Card


Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Prawn Ambotik Recipe

  • Prawns (medium) shelled and deveined 20-24

  • Salt to taste

  • Turmeric Powder 1 teaspoon

  • Coriander seeds 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Scraped coconut 1 cup

  • Dried red chillies seeded 8-10

  • Ginger 1 inch piece

  • Garlic cloves 8-10

  • Cloves 5

  • Cinnamon stick 2 inches

  • Vinegar 1 tablespoon

  • Oil 3 tablespoon

  • Onions finely chopped 2 medium

  • Green chillies slit 4-5

  • Tamarind pulp 1 tablespoon


Step 1

Marinate prawns with salt and half teaspoon turmeric powder for fifteen minutes.

Step 2

Dry roast coriander seeds and cumin seeds till fragrant.

Step 3

Grind coconut, roasted coriander and cumin seeds, red chillies, ginger, garlic, cloves, cinnamon and a little water. Add vinegar and grind to a fine paste.

Step 4

Heat oil in a deep non stick pan, add onions and sauté till golden. Add ground masala and saute on high meat for two minutes, stirring continuously.

Step 5

Add three cups of water and let the gravy boil. Add green chillies and remaining turmeric powder and mix. Let the gravy simmer for two to three minutes.

Step 6

Add prawns and simmer till the prawns are almost done.

Step 7

Add tamarind pulp and adjust salt. Mix gently and cook on low heat for 2 minutes.

Step 8

Serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

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 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.