Buy spices – Page 3 – The Royal Curry Club

Serves 4 as a main dish

Ambot Tik is another hot and spicy dish from Goa that combines Portuguese and Indian flavours. It can be cooked with any any type of fish but popular choices are shark and prawns. If using the prawns keep their shells on to soak up the range of flavours. To cook this curry, first create the aromatic masala by dry frying spices, combine with a sauce of onions, tomatoes and tamarind and add the prawns.

What you need…
• 600g prawns, deveined but with shells left on
• 3 Tablespoons oil
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1.5 onions, finely chopped
• 2 tomatoes, chopped
• 2 Tablespoons tomato paste
• 3 Tablespoons tamarind paste
• 10 curry leaves
• Salt to taste
• Coriander leaves to garnish

Masala
• 10 dried red chillies
• 2 cloves
• 15 black peppercorns
• 1 teaspoon cumin seeds
• 4 Tablespoons desiccated coconut
• 0.5 teaspoon salt

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How you make it…
1. Dry fry all the Masala ingredients in a pan over a medium heat until they release their aromas (about 2 minutes). Grind into a powder and set aside.
2. Heat the oil in a pan to a medium heat, add the garlic paste and ginger paste and cook for 1 minute.
3. Add the onion and cook until it softens (about 5 minutes).
4. Add the tomatoes, tomato paste and tamarind, mix well and cook for 2 minutes.
5. Add a little water and use a hand blender to the mix the ingredients to a paste.
6. Add the Masala, mix well and cook for 10 minutes.
7. Add the prawns, curry leaves and salt if needed, allowing the prawns to absorb all the flavours and cook until the they are fully cooked (about 7–8 minutes).
8. Garnish with the coriander leaves serve.

**CHEF’S TIP**
If you don’t have a hand blender for Step 5 then transfer the ingredients to a standard blender to create the paste then return the paste to the pan.

If you like this you should try our…
Chicken Recheade • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo Restaurant-style) • Chicken Bhoona • Chicken Feet Curry (Africa)

Check out 5 Best Goa Curries
You know this is a delicious dish because it Tiks all the boxes…

Serves 4 as a main dish

Often overlooked as an ingredient, chicken livers are excellent when curried. In this Chicken Liver Curry you need to marinate the livers first then cook them in a classic spicy tomato and onion sauce.

What you need…
• 600g chicken livers, washed and drained and cut into bite-sized pieces
• 3 Tablespoons oil
• 1.5 onions, finely chopped
• 4 garlic cloves, sliced
• 4cm piece of ginger, peeled and cut into slivers
• 1 teaspoon chilli powder
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 1 tomato, chopped
• 1 Tablespoon tomato paste

Marinade
• 1 teaspoon chilli powder
• 0.5 teaspoon salt
• 0.25 teaspoon ground black powder
• 1 teaspoon garlic paste
• 3 Tablespoons chopped coriander
• 1 teaspoon garam masala
• Salt to taste

**CHEF’S TIP**
Soaking the livers in milk before marinating for 30 minutes will remove the bitterness.

How you make it…
1. Mix all the marinade ingredients together and coat the chicken livers with it. Set aside for 15 minutes.
2. Heat 2 Tablespoons oil to a medium heat and fry the chicken livers until they all brown (about 4-5 minutes). Remove with a slotted spoon and set aside.
3. Add the rest of the oil to the pan and fry the onion until it softens (about 5 minutes).
4. Add the garlic and ginger and fry for 1 minute.
5. Add the chilli powder, turmeric powder, tomato, tomato paste and a little water, mix well, cover and cook for 10 minutes. Stir occasionally and add more water if needed.
6. Add half the coriander, garam masala and salt and mix well.
7. Add the livers with any juices and stir fry until the are soft and buttery (about 2-3 minutes).
8. Check a piece of liver to ensure it is cooked and once you are happy add the rest of the coriander and serve.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
People who order this dish never share… They’ll just tell you, “liver my food alone!”