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Shark Ambotik/Authentic Goan spicy and sour seafood cuisine

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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

Ingredients :

  • 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

Preparation :

  • 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.



2 Comments


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Awesome! I love this dish. I won first prize for this dish at Marco Polo Hotel and my dish Fish Ambotik was in a healthy category. Glad to receive a Supah Chef Award of catering 30 friends at home. I made this dish using white pomfret.

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