Baby Shark Amot Tik

Baby Shark Amot Tik (Hot & sour Goan fish curry)

You can use this same recipe for squid/sardines/mackerel.

Pictures below are from general internet images

.

2 medium sized baby sharks (skinned and cut into pieces)

Apply a liberal amount of salt to the fish and keep aside.  

In a bowl, soak a walnut sized ball of tamarind using one cup water.

(room temp. water is better than hot water as it brings out the flavour)

Instead of tamarind we use kokum.  This crimson-purple, tart fruit is used to add a sour twist to curry.  It is actually the outer portion of the kokum fruit which is sun dried to get aamsul or kokam.  We store it in earthen jars.  

If using kokum, take only 3 or 4 pieces.

Pics of the fruit fresh and dried are below:

Grind the following with a little water:

6 Kashmiri chillies (pre soaked in hot water)

Deseed them or keep the seeds if you like a fiery curry. I deseed them.

½  tsp peppercorns

¼ tsp cumin seeds

6 flakes of garlic

One 1” piece ginger (peeled)

This makes a coarse paste so I add 2 small chopped tomatoes to it and grind again.  This gives a rich red, paste and makes a smooth gravy.

Fry one finely chopped red onion in sunflower oil (about 2 tbspn)

When it’s golden brown, add the tomato and spice paste.

Put in ½ tsp. turmeric powder and fry till it gives off an aroma.

Add one cup water - enough water to make curry for two.

Now add the watery tamarind pulp (not all of it) about 2 tablespoons.

Check consistency of curry mixture.  If too thick, add a little more water.

Boil and simmer for 5 mns.  Add a pinch of salt and sugar.

Wash the shark pieces thoroughly.  Bring the curry to a boil and drop the fish into it. Simmer for 6 mns. 

Check if more salt is required.

Garnish with curry leaves.

Serve with steamed rice.

Note: This curry should not be of thick consistency.

PC: Aromatic Essence