Prep 10 mins
Cook 20 mins
"Ambot" meaning TANGY and "tik" meaning SPICY is a Popular Goan cuisine which goes extremely well with SHARK meat because of it's strong flavor. There are a lot of variations to prepare a Ambotik curry with fish like Pomfret, Mackerel, Sardines , but I felt this version to be the best as the strong flavors of Shark meat compliments the tangy and spicy taste of the gravy. I have improvised the recipe adding a little sugar to enhance the flavors of the dish, also used kokum petals instead of tamarind.
- 1 1⁄4 lbs shark fillets, cut into 2-inch cubes
- 7 -8 shallots, chopped lengthwise
- 10 kokum, petals
- 1⁄4 cup grated coconut
- 1 teaspoon coriander seed
- 1 1⁄2 teaspoons salt
- 1 tablespoon oil
For the masala
- 1⁄2 of a medium sized onion, coarsely chopped
- 7 whole kashmiri red chilies
- 5 peppercorns
- 1 teaspoon cumin seed
- 4 -5 garlic cloves
- 1 inch piece ginger
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon sugar
- 4 tablespoons vinegar
- Marinade the Shark meat with a pinch of salt, keep aside for 5 to 10 minutes.
- In the mean time, dry roast the grated coconut and coriander seeds until it turns a bright golden brown color, in a blender make a paste of the same with 2 tbsp of water. Next add all the ingredients for the masala in a bowl, make a paste.
- Heat a tbsp of oil in a wide bottomed skillet, add the shallots , fry till translucent, next add the ground masala along with the paste of roasted coconut and coriander seeds. Fry for 3 to 4 minutes on a medium heat by constant stirring or until the raw smell of the spices vanish.
- Next, add 2 cups of water, salt and the kokum petals, cover and cook on medium heat until it comes to a boil.
- Lastly add the shark meat, cover and cook for 8 to 10 minutes on medium low.
- Serve hot with Rice.