Ambot Tik


For 1 Continued
½ of a 215gm tin of pilchards in tomato sauce 1 tspn red chilli
60 gm onion (prepared weight) ½ tspn black peppercorns
2 tbspn oil 1 tspn tamarind paste
2 tbspn medium curry powder
1 tbspn wine vinegar 1 lime
2 medium gloves garlic 1 tspn dried mint
½ red pepper 20 gm raisins
3 tbspn passata  
100gm chickpeas or beans of choice  



  1. Heat the wok and add 1 tbspn of oil.
  2. Add the crushed peppercorns and fry for 1 min.
  3. Add the onion and fry over a medium heat for 3 min.
  4. Add the curry paste, garlic, chilli and red pepper, mix well and fry for 3 min.
  5. Add the passata, beans and some water, stir well and fry for 4 min adding water as necessary to produce a thick sauce.
  6. Break up the pilchards (½ small tin) and add to the pan along with the tamarind, stir well and simmer for 3 min.
  7. Add juice from the lime, ½ of the lime zest and the mint, stir well and simmer for 2 min.
  8. Stir in the raisins, heat through and serve.


  1. Serve surrounded with rice and garnish with the remaining lime zest.
The preparation stage
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Enlarge image

The finished meal