Squids Ambot Tik | Hot & Sour Calamari Curry

Sour & Spicy Calamari curry is an aromatic & flavorful Goan dish mostly enjoyed with steamed rice or freshly baked bread. This curry has a perfect balance of hot and sour ingredients which will trickle your tastebuds for more.

METHOD -1:
Ingredients for the Ambot-tik paste:
• 12 – Kashmir dry red chillies (discard stalks0
• 1 tbsp – Cumin seeds
• 1 & 1/2 inch – Cinnamon Stick
• 10 – Cloves
• 10 to 12 – Peppercorns
• 1 – Tamarind (ping pong size ball)
• 1 tsp – Turmeric powder
• 7 – Garlic cloves
• 1 & ½ inch – Ginger
• 40 ml – Toddy Vinegar (I’ve used Apple Cider vinegar)
• 120 ml + 150ml – Water or as required


Process:
• Add all the above ingredients in a blender / mixer and grind to a smooth fine paste by using 40 ml toddy vinegar and 120 ml water. Remove and keep aside.
• Pour 150 ml water into the same blender / grinder and use this stock for further use. Keep aside.


METHOD – 2:
Other Ingredients:
• 1kg – Fresh Squids
• 2 large – Onions, finely chopped
• 1 large – Tomato, finely chopped
• 2 – Green chillies, slit and deseeded
• 5 – Dried Kokum petals
• 2 tbsp – Sugarcane jaggery
• Oil as required
• Salt to taste


Preparation:
• Clean, wash and cut the squids into rings or squares.
• Apply salt and keep aside for 15 minutes.
• Take a deep pan on a medium flame and pour oil as required.
• Once hot, add the chopped onions and sauté till translucent.
• Add the chopped tomato, green chillies, dried kokum petals and sauté till the tomatoes turn mushy.
• Add the ground paste, sauté and cook the mixture for 5 minutes.
• Now add the squids and sauté for about 2 minutes.
• Add the preserve stock, stir well.
• Cover and cook for about 5 minutes until the curry thicken
• Turn off the flame and serve hot with steamed rice or bread.


Notes:
• Do not cook the squids more than 7 minutes or else they turn rubbery.
• You can substitute sugar for sugarcane jaggery.
• Adjust the chillies as per the spice level.