Goan Baby Shark Ambot-tik

“Ambot-tik” literary translates to Sour and hot in konkani which is prepared with fish. This dish tasted better the next day. Here’s sharing with you my mom’s lip smacking delicious Goan Ambot-tik recipe. Do give this recipe a try and I am sure you will prepare this curry often.

Ingredients:
👉🏻 1kg – Baby Shark fish
👉🏻 2 nos – Onions, finely chopped
👉🏻 1 – Tomato, finely chopped
👉🏻 1 tbsp – Ginger – Garlic – Green chilli paste
👉🏻 8 nos – Dry kokum petals
👉🏻 1 – 1/2 tbsp – Palm Jaggery
👉🏻 1 tbsp – Brown Sugar
👉🏻 1 – Green Chilli
👉🏻 3 tbsps – Oil for cooking
👉🏻 200 ml – Warm Water
👉🏻 Salt to taste


Ingredients for Ambottik masala paste:
👉🏻 1/2 cup – Kashmiri Chilli Powder
👉🏻 4 – Garlic cloves (large)
👉🏻 1” – Ginger (chopped)
👉🏻 1/2 tsp – Turmeric powder
👉🏻 15 – Peppercorns
👉🏻 10 – Cloves
👉🏻 1-1/4” – Cinnamon stick
👉🏻 1 tbsp – Cumin seeds
👉🏻 50 ml – Apple Cider Vinegar
👉🏻100 ml + 200 ml – Water


Preparation:
👉🏻 De-skin, cut, wash and pat dry the baby shark pieces well. Apply salt and turmeric powder and keep aside to marinate for 30 minutes.
👉🏻 Add all the ambottik masala ingredients + 100 ml water in a blend/mixer and grind it to a smooth paste.
👉🏻 Remove the ground paste into a bowl. 👉🏻 Add 200 ml of warm water into the mixer and reserve this masala water for later use.
👉🏻 Over a medium high flame, take a deep bottom pot and add the oil.
👉🏻 Once hot, add the finely chopped onions and sauté till translucent.
👉🏻 Add the finely chopped tomato and cook till mushy.
👉🏻 Add 1 tbsp of ginger-garlic-green chilli paste and sauté for 2 minutes.
👉🏻 Time to add the ambottik paste and sauté for 3 minutes.
👉🏻 Pour the ambottik reserved water + 200ml of warm water into the mixture, stir well and bring it to a boil.
👉🏻 Now add the palm jaggery, slit green chillie, dry kokum petal and season with salt.
👉🏻 Once the jaggery melts, add the marinated fish. Give it a gentle stir.
👉🏻 Simmer and cook for about 5 minutes or until the fish is cooked and gravy thickens.
👉🏻 Turn off the flame, add a tbsp of brown sugar. Stir gently.
👉🏻 Serve hot with steamed rice or Pao (bread).


Note:
👉🏻 I’ve used Apple cider vinegar because it’s impossible to find our Goan toddy Vinegar here in the UK.
👉🏻 I’ve also used Kashmiri chillie powder, which you can replace with 18 whole Kashmiri chillie (reduce the Chillies for spice level)
👉🏻 You may also use fish of your choice – (squids, catfish, etc.)