Recipe: Delicious Sour Shark Fish Curry

Recipe: Delicious Sour Shark Fish Curry Delicious, fresh and tasty.

Sour Shark Fish Curry. Ambot Tik, as the name suggests is a sour and spicy Goan favourite that is generally made with chunky fish like Shark or Catfish, but lends itself well to other fish or even shrimp. Served with Rice and a simple side salad, it makes for a very satisfying meal. Salt to taste Method: Apply salt for the fish and keep aside.

The 'ambot' generally comes from the sour solã - kokum shells - while the 'tik' comes from chillies and other spices.

Fish sauce to taste (Golden Boy brand is preferred) Preparation.

Place fish in small cooking pot.

You can have Sour Shark Fish Curry using 12 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Sour Shark Fish Curry

1. You need 10-12 of shark fish pieces/or any fish.

2. You need 3-4 tbsp of oil.

3. You need 10 of garlic cloves.

4. It’s 1 inch of ginger.

5. You need 3 tsp of thick tamarind pulp.

6. You need to taste of salt.

7. Prepare 1 tbsp of paprika powder.

8. Prepare 2 tsp of turmeric powder.

9. Prepare 1 tsp of coriander powder.

10. It’s 1 tsp of garam masala (optional.

11. Prepare 3-4 inches of dry coconut (optional).

12. You need 1 glass of water.

Ambul Thiyal - Sri Lankan Sour Fish Curry.

This signature dish is started by cooking tuna with the acid from lime juice and garcinia paste.

A must-try Sri Lankan dry fish curry.

Made with goraka and black pepper, not only gives the fish ambulthiyal curry a unique taste but is also a method of preserving it.

Sour Shark Fish Curry instructions

1. Marninate fish adding ½tsp of turmeric and some salt.

2. Grind garlic, ginger, paprika powder, turmeric, coriander powder, garam masala adding 3tbsp to oil to it.

3. In a kadai or vessel heat 1tbsp of oil and add in the grinded paste.

4. Let it cook untill it leaves oil from edges.

5. Dry Roast coconut untill it turns black and grind to to a coarse powder. Do not add water. Add the powder to the masala.

6. Add water as required.

7. Make tamarind paste.

8. Add salt as per taste and tamarind paste.

9. Give it a nice boil.

10. Add the fish and sim the flame and let cook.

11. Shark fish curry is now ready to serve.

12. Serve with rice or bhakari.

I had Ambulthiyal at an almsgiving and let me tell you something, I simply relished every single morsel of the blackened fish I was served.

Southern Thai gaeng som (แกงส้ม) is a sour curry or sour, teeming with chilies, lime juice (or sour tamarind), and distinctively orange in color from turmeric.

The flavor, if made correctly, should be pungently strong, burn your throat with every bite, and it should be sour enough to make your cheeks tingle.

The amshi thikshi curry is best suited for whitecheek shark (also known as thaato in Konkani or Thaatey in Tulu, mooshi in Marathi and moosi in Gujarati) as this fish has a pretty strong flavour on its own and this gravy base counteracts it the best.

Sear on hot pan with a little mustard oil and keep aside.