Shark Ambotik/Authentic Goan Spicy and Sour Seafood Cuisine

Name: Shark Ambotik/Authentic Goan Spicy and Sour Seafood Cuisine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 serving(s)
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; 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

Submitted by sonalipradhan356

""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."

Download

Ready In:: 30mins
Ingredients:: 16
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

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.