Shark ambot tik curry is a hot and tangy, classic Goan fish curry! Sharing my Mom’s recipe to make this delicious Goan fish curry bursting with scrumptious flavors! Pair it with some rice and some sautéed veggie for a hearty Goan fare!
AMBOT TIK MEANING
Ambotik is actually two words, ambot which means tangy/sour & tik which means hot/spicy in Konkani. So as the name suggests, its a hot and tangy curry, made mostly using fish, prawns or even calamari.
A popular fish of choice for this curry is shark fish. The spice of this curry is well balanced with the tamarind and vinegar which forms the basis for the sour component.
Unlike most Goan curries, this shark ambot tik curry doesn’t use coconut at all. So it is a great option to prepare this if you run out of freshly grated coconut and still want to cook up a delicious Goan meal! It’s best served with Goan boiled rice/regular steamed rice, sannas (Goan steamed rice cakes) or even pao/pav (dinner rolls).
Like most Goan curries, ambot tik tastes better the next day, the flavors intensify rendering it even more delicious. In fact, it’s common to see most Goan’s enjoying this curry with pao the next day for breakfast 🙂
So let me share with you my Mum’s recipe for one of my favorite Goan curries. Shark ambot tik curry brings back wonderful memories! The taste of my Mum’s ambot tik curry still lingers in my mouth. I’ve used that as a guideline to be able to recreate it at home, and I can happily say it tasted almost the same:)
IF YOU ENJOYED THIS SHARK AMBOTIK CURRY, YOU MAY ALSO LOVE THIS GOAN FISH CURRY WITHOUT COCONUT
STEP BY STEP INSTRUCTIONS TO MAKE SHARK AMBOTIK CURRY | GOAN FISH AMBOT TIK
1.Wash the shark well, season with a little salt and set aside.
2.In your blender, add in onions, tomatoes, deseeded, soaked and drained Kashmiri chillies along with cumin seeds, peppercorns, turmeric powder, tamarind, garlic cloves, and ginger. Make a smooth paste, add water if required.
3.Heat oil in a heavy bottomed pan on medium heat. Add the ground paste, fry the paste until the rawness goes away, about 5-7minutes.
4.Rinse the blender used for grinding the paste with about a cup of water, add to the pan. Adjust the quantity of water as per the desired thickness. Add a little salt, vinegar, sugar. Bring this to a boil.
5.When the curry starts bubbling, add the fish. Let the curry simmer on medium-low heat for another 5 minutes or until the fish is cooked through. Taste for seasonings, adjust with more salt, sugar or vinegar for tang.
NOTE
- You may skip including onion and tomato in the ground paste. Saute the onions in oil until translucent, then add chopped tomatoes, cook until mushy, then add the ground ambot tik masala paste and continue with the recipe.
HOW TO MAKE SHARK AMBOT TIK CURRY?
Ambot Tik | Goan Shark Ambotik Curry
Ingredients
Measuring cup used, 1 cup = 250 ml, tsp = 5 ml
- 1 lb /500 grams shark fish, cut into 2-inch cubes or 1/2 inch slices
For the Goan ambot tik masala
- 7-8 dried Kashmiri chillies, deseeded, as per spice preference, soaked in warm water for 30 minutes and drained
- 7-8 garlic cloves
- 1/2 inch piece of ginger
- 1/4 tsp peppercorns
- 1/4 tsp cumin seeds
- 1/4 tsp turmeric powder
- Lime sized ball of tamarind
- 1 small onion, refer notes
- 1 medium tomato, refer notes
Other ingredients
- 1 tsp vinegar
- 1 tsp sugar
- Salt, to taste
Instructions
- Wash the shark well, season with little salt and set aside.
- In your blender, add in onions, tomatoes, deseeded, soaked and drained Kashmiri chillies along with cumin seeds, peppercorns, turmeric powder, tamarind, garlic cloves, and ginger. Make a smooth paste, add water if required.
- Heat oil in a heavy bottomed pan on medium heat. Add the ground paste, fry the paste until the rawness goes away, about 5-7 minutes.
- Rinse the blender used for grinding the paste with about a cup of water, add to the pan. Adjust the quantity of water as per the desired thickness. Add a little salt, vinegar, sugar. Bring this to a boil.
- When the curry starts bubbling, add the fish. Let the curry simmer on medium-low heat for another 5 minutes or until the fish is cooked through. Taste for seasonings, adjust with more salt, sugar or vinegar for tang.
Notes
- You may skip including onion and tomato in the ground paste. Saute the onions in oil until translucent, then add chopped tomatoes, cook until mushy, then add the ground ambot tik masala paste and continue with the recipe.
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Regards,
Freda
I tried the recipe today and it turned out just yummy and perfect to the core. Thank you
Hey that great, Shreeja! Thanks for taking the time to share your feedback with us 😊
Hi! Thanks for the very interesting recipe. I would like to know if one can substitute the shark with some other fish like Barramundi/Bhetki/Mackerel and also, if the tamarind can be substituted by kokum or sumac powder…
This works great for mackerels, tamarind is essential as it gives that tangy taste, kokum will not impart much sourness, if it’s ok with you then I guess there’s no problem in using kokum. May be squeeze some lime juice after the curry is done. I’ve not used sumac yet, so no clue.
Another of your gorgeous Goan recipes, Freda. (Many thanks to your mum!).It looks and sounds wonderful, with all those lovely spices – and a very appealing colour. I’ve never tried shark, but it looks great for this recipe, I’m not sure whether British fishmongers sell it, but I’m sure I could find an alternative fish. 🙂
Thanks Millie, yes it’s not easy to find shark fish easily even here! Catfish or any other sweet fish works well for this recipe 🙂
I’ve watched a documentary on Goan food. It’s amazing. So your dish is as unusual delicious 🙂
Wow thanks nice ! Thanks Sumit 🙂
The color is to die for. So amazing
Thanks dear 🙂
I love this curry. My mom and I tried this a few years back, but it never turned out to be like the one we had had. I think I should try this and see…I’m pretty sure it’s better than even what I have had!
Thanks Lina ! You can Saute onion and tomatoes separately instead of grinding ! I like this curry thick , my mom
Grinds everything together! You could try as you like to 🙂
Cool!
Wooooow so terrific
Thanks dear 🙂
Looks really tasty Freda. Love the spicy aroma into your dish! 🙂
Thanks so much dear 🙂
sounds and looks so flavorsome… 🙂
Thanks dear 🙂
This looks and sounds delicious!
Thank you 🙂 Appreciate you stopping by !
Looks yum and very delicious ! What a coincidence! I have a Mangalorean style Hot and Sour fish curry in my draft to be published tomorrow!
Thanks Gloria ! Goan and manglorean cuisine is pretty similar right ? I love manglorean gassi 🙂
Yes right! good to know that!
Oh you tease Freda!! I’m salivating just reading the ingredients of your ambotik curry. You’re right we always made it with shark. A favorite of Goans all around the world for sure 🙂
So true Loretta ! Thanks a bunch 🙂
Looks yummmm?
Thanks dear 🙂
Looks amazing Freda and quick to make and I thought it was only me who ate curry for brekkie…lol
Thanks Carol! Hehe now you know there are others who do it too 🙂
It looks so flavorful and delicious. I love a spicy curry it’s just beautiful Freda.
Thanks so much Suzanne 🙂
Looks fab! I have never come across shark here…what else would you recommend to go with this great sauce?
Thanks Frances 🙂 you can also use skate fish or cat fish 🙂
This looks so delicious! ?
Thanks Jean 🙂
Dad’s favourite ! Mouth watering !
Mine too !! Thanks dear 🙂
Freda, that looks amazing! I do love spicy dishes. The colors are gorgeous, too.
Thanks a lot Kathyrn 🙂
The ambot got my mouth watering 🙂
I guess this curry has an effect on most of us Goan’s ??
Reblogged this on The Militant Negro™.
Thanks for the reblog Sir 🙂
Yumm looks great
Thanks Lynn ?
🙂
Wooooow so tempting & gorgeous shot Freda ❤
Thanks Linda ❤️
Wow that looks mouth watering
Thanks sweetie 🙂