Ingredients

• 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/