Goan Shark Ambotik
A fiery and tangy Goan fish curry featuring tender pieces of shark simmered in a vibrant red masala made with dried kashmiri chillies and warm spices, perfectly balanced with tart kokum.
50min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
Soak the dried Kashmiri red chillies in warm water for about 15 minutes to soften them.
2
In a blender, grind the soaked chillies, cumin seeds, coriander seeds, peppercorns, cloves, cinnamon, garlic, ginger, and turmeric with a little water into a smooth, vibrant red paste.
3
Heat vegetable oil in a deep pan or clay pot over medium heat and sauté the chopped onion until translucent.
4
Add the freshly ground masala paste to the pan and sauté well until the oil begins to separate from the spices.
5
Pour in about one and a half cups of water to achieve a medium-thick curry consistency and bring it to a gentle boil.
6
Add the kokum pieces and season with salt according to taste.
7
Gently slide in the shark fish pieces into the simmering curry, reduce the heat to low, and cook for 8 to 10 minutes until the fish is flaky and cooked through.
8
Garnish with freshly chopped coriander leaves and serve hot with steamed Goan boiled rice.
Ingredients
500g shark fish, cleaned and cut into medium pieces
8-10 dried Kashmiri red chillies
1 tsp cumin seeds
1 tsp coriander seeds
6-8 whole black peppercorns
4-5 cloves
1-inch cinnamon stick
1/2 tsp turmeric powder
6-8 garlic cloves
1-inch piece ginger
1 small onion, finely chopped
4-5 pieces of dried kokum
2 tbsp vegetable oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.