Shark Ambotik/Authentic Goan Spicy and Sour Seafood Cuisine

"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.

• Ready In: 30 mins
• Serves: 5

Ingredients

• 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

Directions

1. Marinade the Shark meat with a pinch of salt, keep aside for 5 to 10 minutes.
2. 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.
3. 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.
4. Next, add 2 cups of water, salt and the kokum petals, cover and cook on medium heat until it comes to a boil.
5. Lastly add the shark meat, cover and cook for 8 to 10 minutes on medium low.
6. Serve hot with Rice.