Fish Curry (Alle Kande Ambat)

alle kande ambat

In last few days, the number of Konkani visitors to my blog as well as Konkani recipe requests have significantly increased. So I have realized that, I am moving away from the basic idea of my blog. So now on, for few days, I am going to blog about very specific Konkani recipes.

We prepare two specific type of fish curries. One is called Kande Ambat (Onion curry) and other is Teppla ambat (Curry using teppal ). But for mackerel(bangda) gravy, we add ginger too and call it alle kande ambat (ginger onion gravy).

1 cup fresh/frozen coconut
3/4 cup onion
7-8 fish pieces
1/2 tea spn tamarind extract or kokum
1 green chili
5-6 red chilies
2" piece ginger

Grind together coconut, red chillies, tamarind(if using kokum, add them later when the gravy is boiling) and 1" piece of ginger to a very smooth paste.
Heat oil,fry chopped onion and remaining ginger(cut into small pieces) till they turn slightly brownish. Add the ground masala, green chili(slitted into two) and salt. Cook for 5min. Now add the fish pieces and cook till the color of the fish changes to white.

Note: Fish curry tastes well after 8-10hrs.

Serves : 4
Preparation time : 20min


alle kande ambat1

alle kande ambat2

alle kande ambat3

alle kande ambat4

alle kande ambat5

alle kande ambat

Sharing is caring...Share on Facebook0Tweet about this on Twitter0Pin on Pinterest2Share on TumblrShare on Google+0Email this to someone

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current ye@r *