Small baby sharks are regularly available in all coastal regions of India. Once the thick skin is removed off the shark, there is only a singular cartilage like spine running through the fish. Hence, even kids like to eat shark as there are no bones to negotiate. The meat is fleshy and rich in omega-3 acids. The shark ambot tik curry has the natural flavours of the cooked shark oils with the right amount of acidity and spice. Cook and eat this curry after a day and it tastes even better. The shark absorbs the spices and tastes even better. (for another version of the shark ambot tik, click here)
Serves: 4 to 6 Persons
Prep. Time: 25 Mins.
Cooking Time: 20 to 25 Mins.
[Standard Measure – 1 cup = 200 ml.]
- Baby Sharks (cleaned & cut into pieces) – 500 gms. (cleaned)
- Onion – 1 medium
- Tomato Puree (see here) – of 1 large tomato
- For the masala paste:
- Dry Red Kashmiri Chillies (deseeded) – 8
- Dry Bedgi Chillies (deseeded) – 2
- Ginger – ½ inch
- Garlic – 6 cloves
- Onion – 1 small
- Cloves – 5
- Cinnamon – 1 inch
- Pepper Corns – 10 to 12
- Cumin Seeds – ½ tsp.
- Turmeric Powder – ½ tsp.
- Green Chillies – 2
- Kokum – 5 to 6 petals
- Tamarind (soaked in ¼ cup water) – 1 marble sized ball
- Oil – 2 tbsp.
- Salt – 2 tsp. or to taste
Step 1: Wash the fish pieces, drain well and apply 1 ½ tsp salt and keep aside for 15 to 20 minutes.
Step 2: Soak the chillies in ½ cup warm water for 15 minutes. Grind the soaked chillies along with the other ingredients for the masala to a smooth paste.
Step 3: Add the oil to a vessel and add the onion and saute on low heat till light brown. Next add the ground masala and saute for 2 minutes.
Step 4: Add the puree and saute for 2 minutes. Next add 1 ½ to 2 cups of warm water (depending on the consistency you desire), ½ tsp. salt and bring to a boil on high heat. Lower the heat and let the gravy boil for 3 to 4 minutes.
Step 5: Put the fish into the curry and cover cooked on medium heat for 5 minutes. After 5 minutes mash and strain the tamarind pulp into the vessel and cook for a further 4 to 5 minutes.
Step 6: Check for salt and add if required. Add the kokum and cover the vessel with a lid. Switch off the heat and leave covered for 10 minutes before serving.