Goan Ambot Tik Shark Fish Sour Hot Goan Specialty

Ingredients

• 500g shark fillet or ray fish — cut into 3 cm pieces (or use firm-fleshed fish such as king fish or barramundi)
• For ambot tik masala:
• 6 dried red chillies
• 6 garlic cloves
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 6 to 8 pieces dried kokum (or 1 tbsp tamarind)
• 1/2 cup warm water
• 1 medium onion — finely sliced
• 2 tbsp oil
• Salt

Method

1. Soak dried red chillies in warm water 20 minutes.
2. Soak kokum in 1/4 cup warm water separately 20 minutes.
3. Blend soaked chillies, garlic, cumin and turmeric with the kokum soaking liquid into a smooth paste.
4. Extract juice from soaked kokum pieces by squeezing firmly. Add this to the paste.
5. Heat 2 tbsp oil. Add finely sliced onion. Cook on medium for 6 minutes.
6. Add the blended masala. Fry stirring 4 minutes until the raw smell transforms.
7. Add 1/2 cup water. Bring to a simmer.
8. Add fish pieces. Shake the pot gently to settle fish into the curry without breaking.
9. Simmer on medium for 8 to 10 minutes until fish is cooked through.
10. Season with salt. The ambot tik should be fiery, bracingly sour from the kokum, with no coconut milk — unlike most Goan fish curries.