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Ambot Tik (Goan Shark Curry)

Ambot Tik (Goan Shark Curry) is a traditional Indian recipe (originally from Goa) for a classic hot and spicy curry of shark meat in a tomato and onion base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Goan Shark Curry (Ambot Tik).

prep time

10 minutes

cook time

15 minutes

Total Time:

25 minutes

Serves:

4

Rating:

Tags : CurryChilli RecipesSpice RecipesIndian Recipes

Ambot Tik is a classic Goan curry originally made from shark or ray fins. Thee name is derived from the words aambot which means tangy/sour and tik which means hot/spicy in Konkani. So as the name suggests, its a hot and tangy curry, made mostly using fish, prawns or even calamari.

I came to this recipe via Mozambique (where a version is also prepared) and actually sought out the recipe as a way to cook dogfish or bull huss that I occasionally catch.

Ingredients:

500g shark meat, cut into 5cm pieces

For the Ambot Tik Masala:
2 dry Kashmiri chillies, soaked in warm water for 30 minutes and drained
7-8 garlic cloves
2cm piece of ginger, peeled and coarsely chopped
1/4 tsp black peppercorns
1/4 tsp cumin seeds
1/4 tsp turmeric powder
Lime-sized ball of tamarind pulp
1 small onion, refer notes
1 medium tomato, blanched, peeled and de-seeded

Other ingredients:
1 tsp vinegar
1 tsp sugar
Salt, to taste

Method:

Wash the shark thoroughly, pat dry with kitchen paper then season with little salt and set aside.

In your blender, combine the onions, the tomato flesh, soaked and drained Kashmiri chillies along with the cumin seeds, black peppercorns, turmeric powder, tamarind, garlic cloves, and ginger. Pulse to chop then render to a smooth paste (add a little water if the mixture is too thick).

Place a heavy-based pan over medium heat. Once hot add the oil and use to fry the spice paste until the rawness goes away (about 5-7 minutes).

Rinse the blender with about 250ml (1 cup) of water, then add this liquid to the pan. Adjust the quantity of water to your liking as regards the thickness of the gravy. Season to taste with a little salt, vinegar, sugar.

Bring the resultant mixture to a boil. When the curry starts bubbling, add the fish. Bring back to a boil, reduce to a simmer and let the curry simmer over medium-low heat for another 5 minutes or until the fish is cooked through.

Taste for seasonings, adjust with more salt, sugar or vinegar for tang.

Serve hot, ladled into bowls.