My hubby got some fresh shark meat from Asian store last weekend, so I thought of trying Shark Ambotik, a delicious and extremely flavorful dish well known for its TANGY and SPICY taste. "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 shark meat is the best choice as the strong flavors of Shark meat compliments the tangy and spicy taste of the gravy
Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 5
- a little more than a lb. of Shark meat, cut into 2" cubes
- 7 to 8 shallots, chopped lengthwise
- 8 to 10 kokum petals
- A handful of grated coconut and 1tsp of coriander seeds , dry roasted to a golden brown color and made into a fine paste.
- Salt, to taste
- Oil, as required
For the masala:
- 1/2 of a medium sized onion, coarsely chopped
- 6 to 7 whole Kashmiri Red chilies or 1 and 1/2 tbsp of Kashmiri chili powder( increase or decrease the spice level according to your taste)
- 5 to 6 whole peppercorns
- 1 tsp cumin seeds
- 4 to 5 cloves of garlic
- 1, 1" piece of ginger
- 1/2 tsp turmeric powder
- 1/2 tsp sugar
- 4 tbsp of vinegar
- Marinade the Shark meat with a pinch of salt, keep aside for 5 to 10 minutes.
- In the mean time, make a paste of all the ingredients for the masala.
- 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.