As a growing catholic Goan child, I only knew of the shark being prepared as an Ambot Tik. As I grew into a woman, I learnt many more ways in which the shark could be prepared. Here is a recipe of a shark fish preparation passed on from a Maharashtrian to a Mangalorean to a Goan by word of mouth – the Maharashtrian Shark Fish Sukka.
Serves: A Family of Four
Prep. Time: 10 Mins. + 30 Mins. (marination)
Cooking Time: 25 Mins.
[Standard Measure – 1 cup = 200 ml]
- Shark fish (skinned and cut into pieces) – 600 gms.
- Onion (sliced) – 3 big
- Coconut (freshly grated) – ¼ cup
- Green Corriander Leaves (chopped) – 2 to 3 tbsp.
- Malvani / East Indian Bottle / Xacuti Masala – 1 ½ to 2 tbsp.
- Tamarind (soaked in ½ cup warm water) – 1 medium lime sized ball
- Oil – 3 tbsp.
- Salt – 1 ½ tsp. or to taste
Step 1: Wash the fish pieces and drain well. Apply 1 ½ tsp. salt to the fish and keep aside for 20 to 30 minutes.
Step 2: Take a deep non-stick pan. And add the sliced onion and sauté on the dry pan for 3 to 4 minutes on low heat. Then add the oil and continue frying till the onion is light golden. [sautéing the onions on a dry pan helps reduce the extra moisture quicker, thereby toasting the onion, adding flavour and helping the onion turn brown quickly]
Step 3: Add the fish and sauté for 2 minutes and then add the powder masala and mix well. Pulp and strain the tamarind into the pan and add ½ cup warm water. Cover and cook on medium heat for 5 minutes.
Step 4: Toss in the grated coconut, mix lightly and cook covered for a further 6 to 8 minutes till the fish is cooked. Switch off the heat, sprinkle the corriander and keep covered for another five minutes before serving.