Shark Ambotik/Authentic Goan Spicy and Sour Seafood Cuisine |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
|
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. 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 |
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.
|
|