ZhaLke Aamshe Tikshe (Sour & Spicy Fish)

This sour spicy tangy fish recipe is well liked by my family. Actually, I learned the Variation recipe "Hoogge" first, and was told that the same masala blend could be used to make the Aamshe Tikshe. I usually end up making this one more as it has a little bit of gravy, so the days we feel like a spicy fish curry and rice, this ends up on our plate. Of course we love the variation recipe as well, that fish bake Hoogge is served with rice and dhal or rasam with a veggie stir fry /upkari on the side. Do try both variations. The special spice that takes it to the next level is "theppaL" or sichuan pepper.

Zhalke Aamshe Tikshe

Recipe

Ingredients: • 6 - 8 slices of fish (I used Pomfret) Number of pieces may vary • 10 - 15 red chillies ( I use bedgi chillies or kashmiri chillies as they give the perfect colour) Adjust chillies as per your palate • Small ball of tamarind or a Tbsp of tamarind pulp (or 1 tsp of tamarind concentrate) as this curry is sour and tangy. Adjust sourness (tamarind) as per your palate. • 5 - 6 cloves of garlic • 5-6 teppal / sichuan pepper (optional) This special spice is what gives the curry that extra level of spiciness • 2 heaped tbsp grated coconut • salt to taste • a pinch of salt and turmeric powder

• 1 - 2 tablespoons of coconut oil

Steps: 1. Clean the fish and apply the pinch of salt and turmeric powder and keep aside. 2. Roast the red chillies in a little oil. 3. Grind together the tamarind, roasted chillies, garlic and coconut to a fine paste, adding very little water as needed. 4. Baste the fish with this masala paste and marinate for about 20 - 30 mins. 5. Add the marinated fish into a pan with about 1/2 cup water and salt to taste and bring to a boil. 6. Heat oil (coconut oil preferred for the authentic flavor to come through) and add the Sichuan pepper in it. It will fluff up a bit and splutter, so be very careful. 7. Add this Sichuan flavored oil to the fish curry. Please note that the sichuan pepper is kept aside on the plate while eating, it is only used to flavor the curry. 8. Super Yummy Fish curry is all ready to eat. It tastes great with steaming hot rice. (Brown or white rice works)

Variation:

You can use the same recipe to make “Hoogge” another Konkani dish with the same masala. Omit the step where you add water and bring to a boil. In this variation, you bake the fish. Apply coconut oil to the baking dish, place the fish with the masala in it. Add the Sichuan pepper (soak it in a tablespoon of water and add it along with the water) and salt to taste. Bake in a pre-heated oven for about 25 mins at 180 C/350 F, or until fish is cooked to your liking.

Notes: For this recipe, you can use pomfret, seer fish/Spanish mackerel, or even halibut or rainbow trout.

You can skip the sichuan pepper if you wish, but remember this especially gives the distinct spicy flavor. That being said, it is an entirely acquired flavor, so it is entirely up to the individual, whether to use it or not. Adding a couple of pieces of haldi leaves while you cook the curry definitely enhances the flavor of this dish.

The white specks you see in my picture, is dehydrated garlic flakes that I used, as I did not have fresh garlic when I made it.