This one is for spicy food lovers, spicy sour fish gravy. In Konkani amat means sour and thikat means pungent. I ate this first at my Aunt’s house (mom’s sister). She used to make this with sardines or mackerels and it was my cousin Ashas all time favorite.
You need to use dry red chilies that impart more color and should be less spicy like kashmiri or bedgi.
This curry tastes good after 7 to 8 hours of standing time.
12 sardines or 7 to 8 pieces of mackerels,
15 to 18 dry red chilies (Kashmiri or Bedgi),
10 garlic flakes,
½ tsp turmeric powder,
7 to 8 kokum,
7 to 8 tepla,
Salt to taste,
Wash and clean sardines, apply salt and keep aside.
Soak red chilies in hot water for 20 minutes.
Grind these soaked red chilies with garlic and turmeric with water to a very fine paste.
Heat a heavy bottomed pan and pour this masala.
Add sufficient water to make the gravy.
Throw in the Kokum, lightly pounded tepla and salt.
Let the masala get cooked well. Adjust salt.
Add more kokum if required.
Once the masala is fully cooked, add sardines and let it cook for 5 to 10 minutes without stirring.
Serve hot with rice.