Goan Ambot Tik Shark Fish Sour Hot Goan Specialty

Method

1. 1

   Soak dried red chillies in warm water 20 minutes.

2. 2

   Soak kokum in 1/4 cup warm water separately 20 minutes.

3. 3

   Blend soaked chillies, garlic, cumin and turmeric with the kokum soaking liquid into a smooth paste.

4. 4

   Extract juice from soaked kokum pieces by squeezing firmly. Add this to the paste.

5. 5

   Heat 2 tbsp oil. Add finely sliced onion. Cook on medium for 6 minutes.

6. 6

   Add the blended masala. Fry stirring 4 minutes until the raw smell transforms.

7. 7

   Add 1/2 cup water. Bring to a simmer.

8. 8

   Add fish pieces. Shake the pot gently to settle fish into the curry without breaking.

9. 9

   Simmer on medium for 8 to 10 minutes until fish is cooked through.

10. 10

    Season with salt. The ambot tik should be fiery, bracingly sour from the kokum, with no coconut milk — unlike most Goan fish curries.