Goan Pork Ambot Tik (Sour and Hot Pork Curry)
A sharp, fiery Goan pork curry where tamarind and vinegar cut through the richness of slow cooked shoulder.
Made with Curry base sauce (onion and tomato) and Ginger and garlic paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 50
- LevelMedium
- Costabout £2.81 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Drain the soaked chillies and put them in a blender with the cumin, peppercorns, turmeric and 4 tbsp of water. Blend into a smooth, deep red paste.
- 2
Heat the oil in a heavy pot over a medium heat and cook the onion for 8 minutes until golden. Add the ginger garlic paste and the chilli paste and fry for 4 minutes, until the oil separates.
12 min - 3
Add the pork and fry for 6 minutes, turning, until the outside turns pale.
6 min - 4
Pour in 300 ml of your ready made curry base sauce (see the base recipe) and the water. Bring to a simmer, cover and cook gently for 1 hour 15 minutes until the pork is tender and the fat has softened.
75 min - 5
Stir in the tamarind paste, vinegar, salt and sugar. Simmer uncovered for 10 minutes until the sauce is thick and glossy.
10 min - 6
Taste: it should be hot, sour and a little sweet. Add more vinegar or salt as needed and serve with rice or crusty bread.
Tips
- Pork shoulder has fat that melts into the sauce and keeps the meat soft. Do not trim all of it away.
- Kashmiri chillies give deep colour with moderate heat. If you can only find hotter chillies, use fewer and add paprika for colour.
- Goan cooking uses palm or coconut vinegar. White wine vinegar is a good UK shop swap.
- Skim any excess fat from the top before serving if you prefer a lighter sauce.
Storing and freezing
Cool quickly and chill within 1 to 2 hours. Keeps 3 days in the fridge or 3 months in the freezer. Reheat until steaming hot all the way through.
Questions
What does ambot tik mean?
It is Konkani for sour (ambot) and hot (tik). The dish is a Goan pork or fish curry known for its tangy, spicy character.
Can I use pork belly instead of shoulder?
Yes, but it will be richer. Cut it into chunks, brown it first and skim the fat before adding the vinegar.
Is it very hot?
It is hot but balanced by the sourness. Use 5 chillies for a medium heat.
More made with curry base sauce (onion and tomato)
Curry House Beef and Potato Pie
NFBeef Madras (Curry House Style)
GFDFEFBeef Ularthiyathu (Kerala Dry Fried Beef with Coconut)
GFDFEFChicken Madras (Restaurant Style)
DFEFNFSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.