19th December 2017

Goan Shark Ambot Tik

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 though 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 a different version click here)

Serves: 4 to 6 Persons

Prep. Time: 25 Mins.

Cooking Time: 20 to 25 Mins.

Ingredients:

[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

shark-ambot-tik-01

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.

shark-ambot-tik-02

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.

shark-ambot-tik-03

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.

shark-ambot-tik-04

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.

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