Ambol or Tauk/Tawk is a sour dish that is usually served at the end of a proper Bengali meal. The aim is to create enough salivation to aid in digestion and also to clean the palate for the final round ... i.e. the sweet dish.
Ambol usually has tamarind for the sourness ... but is sometimes made with pieces of dried mango too. Usually different types of small fish like Chuno punti or Mourala is used.
Sometimes vegetables like the bhindi / okra and brinjal/eggplant can be used too to make a vegetarian ambol.
This time I had some good Ilish roe. So like the ambol made with the Ilish head back home ( recipe coming up next ) , I made it with the Ilish roe/dim.
The Ilish roe/dim itself is so flavourful that just frying it is enough to chomp on and enjoy.But when in the sour gravy, it turns even more flavourful. Too good!
Need : Ilisher bhaja dim / Hilsa roe marinated with a little turmeric powder and salt and fried in mustard oil,
some fresh curry leaves, whole dry red chillies, mustard seeds,
a little cooking oil, tamarind pulp diluted with water, salt and sugar to taste.
How to : Cut the fried fish roe into bite sized pieces.
Heat a little oil in a kadhai / wok / pan. Add the mustard seeds. When they start to splutter, add the red chillies and then the tamarind water.
Bring to a boil. Adjust salt and sugar. It is entirely up to you to decide how you like it ... a little too sour ... or a little more sweet ... or salty and sour ...
Add the ilish maccher dim / fish roe pieces carefully and keep boiling.
Do not stir too much ... the roe might break.
The consistency of the gravy for an ambol / tok / tauk is very thin ... almost watery. So keep that in mind when boiling it.
Serve cool or cold with rice.
I personally like it after keeping it in the fridge for a while ... with plain rice and some fresh green chillies.
All you fish loving folks ... enjoy!! :-)