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1 lb - shark meat, cut into 2-inch cubes
7 to 8 - shallots, chopped lengthwise
8 to 10 - kokum petals
A handful of grated coconut and 1tsp of coriander seeds, dry roasted to a golden brown colour and made into a fine paste
Salt to taste
Oil as required
Ingredients for the masala:
1/2 - medium sized onion, coarsely chopped
6 to 7 - whole Kashmiri Red chillies or 1.5 tbsp of Kashmiri chilli powder
5 to 6 - whole peppercorns
1 tsp - cumin seeds
4 to 5 - cloves of garlic
1 - 1-inch piece of ginger
1/2 tsp - turmeric powder
1/2 tsp - sugar
4 tbsp - vinegar
How to Make Shark ambotik
Rub the shark meat with a pinch of salt, and keep aside for 5 to 10 minutes.
Make a paste of all the ingredients for the masala.
Heat a tbsp of oil in a wide bottomed skillet, add the shallots, saute till translucent.
Add the ground masala along with the paste of roasted coconut and coriander seeds.
Saute for 3 to 4 minutes on medium heat by constant stirring or until the raw smell of the spices vanish.
Add 2 cups of water, salt and the kokum petals; cover and cook on medium heat until it boils.
Add the shark meat, cover and cook for 8 to 10 minutes on medium low heat.
Serve hot with rice.
Recipe Courtesy: http://www.onlyfishrecipes.com/
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