Squid Ambot Tik ( Hot and Sour Squid)


We love Squid Ambot Tik. As the name suggests; ‘Ambot’ means ‘sour’ in Konkanni & ‘Tik’ means ‘hot & spicy’. My family likes it low on the hot & spicy & enjoys it a little extra sour. This dish is a delicacy & most Goans enjoy it especially with Sannas. It is important to get the right balance of spice in this dish to enjoy it. It is simple to prepare but one must take care & keep in mind the tolerance to spice.. This Squid Ambot Tik is aromatic & flavorful & will tickle your tastebuds for more.. Enjoy J
Ingredients :

  • 1 kg fresh Squids
  • 8 dry Kashmiri Chillies (discard stalks & seeds)
  • 2 Onions (peeled & chopped)
  • 2 fresh red Tomatoes (chopped)
  • 2 tbsps. fresh Tamarind Paste
  • 1 tbsps. fresh Ginger paste
  • 2 tbsps. fresh Garlic paste
  • 3 tbsps. Coriander pwd.
  • 4 Peppercorns
  • 6 Cloves
  • ½ inch Cinnamon Stick
  • ½ tsp. Cumin seeds
  • ¼ tsp. Turmeric pwd.
  • ½ tsp. Sugar
  • ¼ cup Sugarcane Vinegar
  • 3 tbsps. Vegetable Oil
  • Salt to taste
  • Water as required

To prepare Ambot Tik Masala Paste:

Break the chillies into small pieces. Soak in vinegar chillies, one onion, coriander pwd., peppercorns, cloves, cinnamon stick, cumin seeds, turmeric pwd.,sugar, ginger-garlic pastes, tamarind paste, tomatoes & a little salt for about 20 mins.
Grind in a blender/grinder to a fine, thick paste without using any water. Keep aside for further use.

Method :

Clean the squids thoroughly. (I get it cleaned from the fishmonger).
Apply a little salt & keep aside for about 5 mins.
Wash the squids well especially the pockets.
Slice it into rings or into squares or strips & chop the tentacles. Keep aside in a bowl. Heat oil in a pressure cooker till hot.
Reduce heat & saute the chopped onions till soft & translucent.
Then add the ambot tik masala paste & saute till the rawness disappears for about 2-3 mins.
Add the squids & saute for another 2 mins.
Add about 2 cups of water & pressure cook upto 2 whistles.
Let the cooker cool down & then open the pressure cooker.
Adjust sourness, salt to taste & desired thickness of gravy.
Serve hot with steamed rice/sannas/rice roti or bread.

Tips & Variations :

  • You may cook the squids in a pan/wok or dekchi. But make sure you check that the squids are cooked well by piercing a knife through the squid piece. It should be soft & not rubbery.
  • You may use any vinegar of your choice depending on your preference.
  • You can use only tomatoes or tamarind as per your preference but check for sourness as this preparation calls for extra sourness.
  • In case you want it extra spicy then eliminate the sugar or retain the seeds from the chillies if you are comfortable with extra spiciness.

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