Comments on: Fish curry (Tepla ambat)

By: varsha naik patil

varsha naik patil — Wed, 28 Oct 2009 12:25:17 +0000

hey there!

i was so happy 2c this konkan fish recipe,the one which am so fond of. this thaiphal ambat tastes awesome only for mackarel(bangda) and sardine(tarley). i belong to karwar which is my native and infact this tamarind which we use in the curry is known as SOL that is dry mango. i remembered my granny and my good old days of childhood where we savoured such great karwari cuisine including tisrey(shell fish) crab curry and so much of seafood. neways thanks a ton.

By: pelicano

pelicano — Sat, 04 Jul 2009 21:33:21 +0000

Shilpa: I made this yesterday and it is oh, so good! I simmered the gravy for 3 hours as you said…then let it rest for a few hours, then re-heated to cook the fish (I used a fish called “whiting”). The gravy is so deliciously-delicate with a subtle sweet-sour from the coconut-kokum. Fragrance of the teppal is marvelous- that in combo with the kokum lends such a nice fruity flavour. Thank you so much!

By: Surekha

Surekha — Tue, 27 Jan 2009 07:35:44 +0000

I would like to know the shelf life of “teppal”. I have a stock of teppals left with me since the last five years or so. Can they be used to give enough flavour? Or should I opt for the fresh ones?. please suggest. Also tell me the difference between “kodampuli” and “kokam”. Some blogs have explained kodampuli to be superior to kokam and give better flavour to fish curry than kokam. or is it just a flaunt? Do you know about the same? please tell me if you know.

Thanks for your “chicken Ghee roast’” recipe.Bye.

Shilpa: As time passes, the aroma of teppal diminishes. So it is best to use it within a year.
I haven’t used Kodampuli any time.

By: Indian food, Andhra recipes and Global cuisine inspired cooking » All Recipes Shilpa Vegetables Vegetarian Recipes » Indian Food Trail - An essay on Konkani Cuisine - by Shilpa

Tue, 14 Oct 2008 13:30:06 +0000

[...] with coconut and onion which is called alle kande ambat or teppal and coconut which are called tepla ambat. There are some more which have one ingredient more or less. Fish fries – fishes are marinated in [...]

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By: veena

veena — Sat, 11 Oct 2008 06:11:07 +0000

hey ur recipe is really nice n simple! we 2 make fish curry in a similar way but we also add 2tsp of coriander seeds & sol(dried raw mango ) instead of kokum also lime juice 2tsp can be used instead! and 1 more splecial thing abt the fishcurry we make isfried sasav n methi just 3-4 seeds of each in the mixy for grinding sasav is mustard seeds !try it u 2 will like it!

By: Susan

Susan — Sun, 18 May 2008 02:37:14 +0000

Oh, yay, Shilpa! This is the one I was thinking of! And I clean forgot about the tamarind. Ooo, yes!

By: Janhavi Mitkar

Janhavi Mitkar — Sat, 17 May 2008 07:34:12 +0000

i would like to know by each step from starting like which MASALAS we must take to grind and how to BAGAR (in marathi FODNI). please send me the same RECEIPE same as above with details.

By: aparna

aparna — Tue, 06 May 2008 08:41:57 +0000

hi,
I am from Goa. As u all will be knowing that goans likes fish, this is also true with me.
This receipe of Tepal Ambat is made more often at our household, i just would like to add that we add tamrind juice or small ball of tamrind and a green chilly with kokum pieces, and rest receipe is the same.so this makes the curry ( ambat and thickat). if green tepal is available, ususally during ganesh chaturti in goa. the curry turns out to be fantastic because of fresh auroma of green tepal, tastes very good with fish like bangada.
Dried Tepal can also used in this receipe.
happy cooking

By: Puja

Puja — Sat, 26 Apr 2008 09:43:28 +0000

Thanks a ton … I make traditional kerala fish curry and I was trying to find something different …. I found a new use of Teppal u mentioned here … am definitely going to try this one … thanks again

By: nazrina

nazrina — Mon, 17 Mar 2008 03:14:51 +0000

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