A spicy and tangy recipe for shark fish, the Maharashtrian Shark Fish Ambat Tikhat is a variation of the Goan / Manglorean Ambot Tik. It is a variation you will enjoy and you should try it whenever you get your hands on some fresh baby shark fish.
Serves: 6 Persons
Prep. Time: 15 to 20 Mins.
Cooking Time: 20 Mins.
- Shark (cleaned & cut into pieces) – 600 gms.
- Onions (sliced) – 2
- Tomatoes (finely chopped) – 2 medium
- Hirwa Watan – 1 ½ tbsp..
- Kashmiri Red Chillies (stemmed & soaked in 50 ml warm water for 15 Mins.) – 8
- Black Peppercorns – 10 to 12
- Cumin Seeds – 1 tsp.
- Cloves – 6
- Cinnamon – 3 inch
- Red Chilly Powder – 1 tsp.
- Turmeric Powder – ½ tsp.
- Kokum Petals – 4 to 6
- Vinegar – ½ tbsp..
- Tamarind (soaked in 50 ml warm water & then pulped & strained) – 1 small marble sized ball
- Sugar – 1 tsp.
- Oil – 4 tbsp.
- Salt – 1 ½ tsp. or to taste
Step 1: Wash the fish and drain well. Apply 1 tsp. salt to the fish and keep aside.
Step 2: Heat 2 tbsp. oil in a pan and sauté the sliced onion on medium heat till light golden. Add the tomatoes, sugar and ½ tsp. salt and cook till the tomatoes are soft. Leave aside to cool.
Step 3: Once the above has cooled, grind it with the whole soaked chillies, peppercorns, cumin seeds, cloves, cinnamon, tamarind pulp and vinegar to a smooth paste.
Step 4: Heat the remaining 2 tbsp. oil in another vessel. Add the hirwa watan, the ground masala, turmeric and chilly powder and sauté on low heat till the oil separates. Add the fish and mix well.
Step 5: Add 2 cups hot water and let it come to a boil on medium heat. Lower the heat and add the kokum and cook covered on low heat till the fish is done (about 10 minutes)
Garnish with corriander and serve with hot steamed rice.