This quick and easy, spicy, tangy curry is a regular in Konkan cuisine and goes well with steaming hot rice and shallow fried fritters.As the name goes chillies add flavour to the amti.
- 1/2 freshly scraped coconut approximately 1 cup
- 2 tsp oil
- 1/4th tsp mustard seeds
- 1/8 tsp asafoetida
- 1 small onion (3/4th of which should be chopped fine and 1/4th kept aside)
- 3 green chillies slit lengthwise
- 3/4th tsp coriander seeds
- 1/8 tsp turmeric powder
- 3 tsp bedgi or kashmiri red chilli powder ( adjust to spice reqd)
- A piece of tamarind
- Salt to taste
- Coriander leaves finely chopped to garnish
- Out of 1/2 freshly scraped coconut use half the quantity to extract coconut milk thrice by adding little water each time. Keep the first thick coconut milk separate and the 2nd and 3rd coconut milk together. To both the coconut milk add 1/2 tsp each rice flour and mix well so that the coconut milk does not split when heated. The first coconut milk is approximately 1/2￼ cup and second and third coconut milk is 3/4th cup.
- To the other half scraped coconut add 3/4th tsp coriander seeds,1/4th of the onion chopped, turmeric powder, bedgi or kashmiri chilli powder, a piece of tamarind and grind to a smooth paste adding little water.
- In a pan heat oil, add 1/4th tsp mustard seeds, when they splutter add a pinch of asafoetida and green chillies, saute and add 3/4th finely chopped onion and saute till transluscent. Then add the second and third coconut milk, bring to a boil then add the ground coconut paste, let it boil and finally add the first thick coconut milk and salt and boil. Garnish with coriander leaves.
- Tastes best when served hot with steamed rice and any shallow fried vegetables as an accompaniment.
- Adding a little rice flour to the coconut milk is IMPORTANT if not it may split when heated.