Ingredients

• 1/2 kg shark - cut into 2-inch pieces, marinated in salt for 15-20 mins
• 4-5 tbsp - olive oil (coconut oil for a more authentic curry)
• 4-5 tbsp - tomato paste
• salt for marination
• For the masala:
• 1/4 cup - vinegar (palm vinegar is better)
• 3 cloves - garlic
• 1/4 tsp - ginger paste
• 1 - small onion, cut in quarters
• 1/2 tsp peppercorns
• 1/2 tsp - jeera/ cumin seeds
• 1/4 tsp - haldi/ turmeric powder
• 1/2 tsp -salt
• 1/2 tsp -sugar
• 1 - seedless golf-ball-size ball of black tamarind
• 6 - dry red chillies/Kashmir chillies

How to Make Goan Shark Curry (Ambot-Tik)

• Grind the masala ingredients with the vinegar to a fine paste. (Do not use water!).
• Heat oil and fry the tomato paste well.
• Add the masala paste and fry well for 5 minutes.
• Add 1/4 cup water and bring it to a boil.
• When it boils, wash the fish pieces and add them too.
• Simmer covered for 6-8 minutes and then cook open to dry it up a bit.
• Adjust salt, vinegar, pepper/cumin/red-chilli powders to taste if needed and simmer for 1 minute.
• Serve hot with steamed rice.