Goan Shark Ambot Tik

Instructions

1. 1

   Marinate the Shark

   • In a bowl, combine the shark pieces with 1/2 tsp of turmeric powder and 1/2 tsp of salt.
   • Mix gently to coat the pieces evenly.
   • Set aside to marinate for at least 15-20 minutes while you prepare the masala.
2. 2

   Prepare the Masala Paste

   • Soak the Kashmiri chilies, Bedgi chilies, and tamarind in 1/2 cup of warm water for 15 minutes to soften them.
   • In a high-speed blender or grinder, add the soaked chilies and tamarind (along with their soaking water), coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, garlic, ginger, and the remaining 1/2 tsp of turmeric powder.
   • Grind to a very smooth, fine paste. Add a few tablespoons of extra water if needed to facilitate grinding. The paste should be thick and vibrant.
3. 3

   Cook the Curry Base

   • Heat the vegetable oil in a heavy-bottomed pan or a traditional clay pot (kundle) over medium heat.
   • Add the finely chopped onion and sauté for 5-7 minutes until it becomes soft and translucent.
   • Add the ground masala paste to the pan. Stir-fry for 8-10 minutes, stirring frequently, until the paste is fragrant, deepens in color, and the oil begins to separate at the edges.
   • Pour in 1.5 cups of water, the remaining 1 tsp of salt, and the grated jaggery. Stir well to combine and bring the gravy to a gentle boil.
4. 4

   Simmer the Curry

   • Carefully add the marinated shark pieces to the boiling gravy, ensuring they are submerged.
   • Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes. Do not overcook, as the shark will become tough. The fish is done when it's opaque and flakes easily.
   • Avoid stirring vigorously to prevent the fish from breaking apart. Gently swirl the pan if needed.
5. 5

   Finish and Serve

   • Taste the curry and adjust the seasoning. Add more salt, tamarind paste for sourness, or jaggery for balance if required.
   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Let the curry rest for at least 15 minutes before serving. This allows the flavors to meld and deepen.
   • Serve hot with steamed Goan rice or fresh Pao (bread).