Ambot Tik

Method

Heat coconut oil in a heavy-bottomed pot and add mustard seeds and cumin seeds, allowing them to crackle for a few seconds. Add sliced onions and cook until softened, then stir in crushed garlic, ginger, and green chillies, frying for 2-3 minutes until fragrant. Add turmeric powder and mix well, then add the fish chunks and gently stir to coat with the spices. Pour in the water and bring to a boil, then reduce heat and simmer for 10-12 minutes until the fish is cooked through. Dissolve the tamarind pulp in a little warm water and strain to remove fibres, then add this tamarind extract to the broth along with salt. Simmer for another 2-3 minutes, adjust seasoning to achieve a balance of sour and spicy flavours, and finish with fresh coriander leaves just before serving.