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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.
For 4 servings
Marinate the Shark
Prepare the Masala Paste
Cook the Curry Base
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.
This goan recipe takes 50 minutes to prepare and yields 4 servings. At 562.84 calories per serving with 38.1g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Curry
Finish and Serve
This curry works wonderfully with other firm-fleshed fish like kingfish (surmai), mackerel (bangda), pomfret, or even firm chunks of catfish.
Substitute shark with large prawns. Add them in the last 4-5 minutes of cooking, simmering just until they turn pink and curl.
For a vegetarian alternative, use firm tofu, paneer, or mushrooms. Pan-fry them lightly before adding to the gravy.
To reduce the heat, use only Kashmiri chilies and omit the spicier Bedgi chilies. You can also deseed all the chilies before soaking.
Shark meat is an excellent source of high-quality, lean protein, which is vital for building and repairing tissues, muscle growth, and overall body function.
As a marine fish, shark provides beneficial omega-3 fatty acids, which are known to support heart health, reduce inflammation, and promote brain function.
The curry is rich in spices like turmeric, ginger, garlic, and chilies, which contain powerful anti-inflammatory compounds that can help combat chronic inflammation.
The capsaicin found in the red chilies can provide a temporary boost to your metabolism, aiding in calorie burning.
A typical serving of Goan Shark Ambot Tik (around 245g) contains approximately 350-450 calories, depending on the type of oil used and the fat content of the fish.
Yes, it can be a healthy dish. Shark is a great source of lean protein and omega-3 fatty acids. The spices used, like turmeric and ginger, have anti-inflammatory properties. To make it healthier, use minimal oil.
In Konkani, the local language of Goa, 'Ambot' means sour (from the tamarind) and 'Tik' means spicy (from the red chilies). The name perfectly describes the curry's signature flavor profile.
Absolutely. The masala paste can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. It can also be frozen for up to a month.
If the curry is too sour, you can balance it by adding a little more jaggery or a pinch of sugar. A tablespoon of coconut milk can also help mellow the tanginess.
Traditionally, Ambot Tik is served with steamed rice (called 'ukde tandul' or red parboiled rice in Goa) or Goan bread like Pao or Sannas. A simple vegetable stir-fry (foogath) on the side complements the meal well.
This recipe goes great with these complete meals
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