A fiery and tangy Goan curry featuring tender shark pieces simmered in a rich, aromatic masala. The perfect balance of sour tamarind and spicy red chilies makes this a coastal classic, best enjoyed with steamed rice.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
472cal
36gprotein
50gcarbs
Ingredients
500 g Shark (boneless, cut into 1.5-inch cubes)
1 tsp Turmeric Powder
1.5 tsp Salt (or to taste)
6 pcs Kashmiri Red Chilies (destemmed)
4 pcs Bedgi Red Chilies (destemmed, or other hot variety)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A refreshing and tangy digestive drink from the Konkan coast, made with creamy coconut milk and sour kokum. Its beautiful pink hue and cooling properties make it the perfect accompaniment to spicy meals.
About Goan Shark Ambot Tik, Steamed Basmati Rice and Konkani Solkadi
Tangy Shark Ambot Tik with fluffy rice and gut-friendly solkadi – a perfectly spiced, feel-good meal!
This goan dish is perfect for lunch. With 833.4200000000001 calories and 42.489999999999995g of protein per serving, it's a nutritious choice for your meal plan.
23gfat
Cloves
1 inch Cinnamon Stick
6 cloves Garlic (peeled)
1 inch Ginger (peeled)
3 tbsp Vegetable Oil
1 medium Onion (finely chopped)
0.5 tsp Jaggery (grated, or brown sugar)
1.5 cup Water (plus more for grinding)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
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
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
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
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
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).
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 cup Fresh Coconut (Tightly packed, freshly grated)
3 cup Warm Water (Divided for soaking and blending)
2 pieces Green Chilli (Adjust to taste)
0.5 inch piece Ginger (Peeled)
2 pieces Garlic Cloves (Optional, for a pungent flavor)
0.75 tsp Salt (Or to taste)
0.5 tsp Sugar (Optional, to balance the tanginess)
1 tsp Coconut Oil (For tempering)
0.5 tsp Mustard Seeds
0.25 tsp Hing (Asafoetida)
6 pieces Curry Leaves
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Kokum Extract: In a bowl, soak the dried kokum pieces in 1 cup of warm water for 20-30 minutes. Once softened, squeeze the kokum with your hands to release all its essence into the water. Strain this liquid into a large mixing bowl and discard the squeezed kokum solids.
2
Prepare the Coconut Milk Base: In a blender, combine the freshly grated coconut, green chillies, ginger, and optional garlic cloves. Add 1 cup of warm water.
3
Blend and Extract Thick Milk: Blend the coconut mixture on high for 1-2 minutes until it forms a smooth, thick paste. Place a fine-mesh sieve or a muslin cloth over the bowl containing the kokum extract and pour the coconut paste into it. Press down firmly on the pulp to extract all the thick, creamy coconut milk.
4
Extract Thin Milk: Return the leftover coconut pulp to the blender. Add the remaining 1 cup of warm water and blend again for 1 minute. Strain this thin milk into the same bowl. Discard the final pulp.
5
Season the Solkadi: Add salt and optional sugar to the coconut-kokum milk. Stir well with a spoon until everything is completely dissolved. You will see the solkadi turn a beautiful, pale pink color.
6
Prepare the Tempering (Tadka): Heat coconut oil in a small pan (tadka pan) over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds. Immediately add the hing and curry leaves, and let them sizzle for another 10-15 seconds until fragrant.
Combine and Chill: Carefully pour the hot tempering over the prepared solkadi and give it a gentle stir. Garnish with finely chopped coriander leaves. For the best taste, chill the solkadi in the refrigerator for at least 1 hour before serving.
