This Goan Ambot-Tik is a quick and easy fish curry traditionally made with Shark (Mori). In Konkani, 'Ambot' means sour, and 'Tik' means spicy, and that’s exactly what this curry tastes like, a blend of spicy and tangy flavors. This fish curry is made without coconut and uses just a handful of ingredients. Here’s how to make Ambotik recipe with step-by-step photos and a video recipe.
Moriche Ambotik
Ambot tik was one of the first fish curries I struggled with when I started cooking it. I’d either add too much tamarind, or the masala is too spicy, or sometimes bland. And shark, being a firm fish, needs just the right amount of cooking time. If overcooked, it disintegrates in the curry.
This Goan Ambot tik curry is what I now confidently make for my family, with simple steps, no fancy ingredients, and that perfect balance of heat and tanginess. If you're looking for more traditional Goan seafood recipes, try my Goan Prawn Ambotik, Goan Kingfish Curry, or Goan Caldine Curry.
I make this a mildly spicy ambotik curry, just the way my family prefers it. If you like it spicier, increase the black peppercorns and dried red chillies. Salt also makes a big difference, too little can make the curry taste flat, so adjust it as you cook and taste along the way.
I used baby shark for this fish curry recipe, which cooks quickly in just 2-3 minutes. Keep an eye on the fish while it simmers, as overcooking can cause it to break apart in the curry. Once it turns opaque and firm, it’s done. This Shark ambot tik pairs best with steamed rice, Goan pav, or poi.
You may also like these other popular Goan recipes from this website
Watch How To Make It
Ingredients Notes
This Goan fish recipe is simple and requires a handful of ingredients. The same ingredients can be used to make Prawn Ambotik. For the detailed list of ingredients & their measurements for the Goan fish ambot tik recipe, please check out the recipe card below.
Best Fish for Goan Ambotik Curry
The traditional choice for Goan Ambotik is Shark (also called Mori). It has a firm texture and holds up well in the hot & sour curry. If shark isn’t available, other firm white fish like kingfish, catfish, or even mackerel make good substitutes. Avoid flaky fish, as they tend to break apart during cooking.
- Whole spices: I used cinnamon sticks, cloves, peppercorns, and cumin for this ambotik recipe.
- Ginger & garlic: It adds a nice aroma to the Ambotik masala and helps reduce the fishy smell.
- Tamarind: It adds a natural tanginess to this hot & sour fish curry. Some people also use a splash of vinegar for an extra sharp kick.
- Kokum: It is a must in Goan fish curries. It adds tanginess to the Ambot tik curry. Substitute with lemon juice if unavailable.
- Green Chillies: Adjust to taste, use more for extra heat or less for a milder curry.
How to make Goan Ambotik (With Step By Step Photos)
1) Season the fish. Sprinkle ½ teaspoon of salt over the 400 g shark (Mori) pieces and set aside for 15 minutes. After that, rinse the fish with water and keep it aside.
2) Prepare the Ambot tik masala. In a mixer jar, grind 7 Kashmiri red chilies, ½ inch cinnamon sticks, 3 cloves, 6 peppercorns, ½ teaspoon cumin, ½ inch ginger, 6 garlic cloves, 1 small lemon-sized ball of tamarind (deseeded), and ¼ teaspoon turmeric with ¼ cup water (add more if needed) to make a smooth paste. Ambotik masala is ready.
3) Heat 2-3 teaspoons of oil in a pan over medium heat. Add 1 onion, chopped, and sauté until golden brown. If you are adding tomato, add 1 tomato, chopped, and cook until soft.
4) Add the ground ambotik masala to the pan. Cook for a minute, lowering the heat if needed to prevent burning. Add a splash of water and cook until the masala thickens and oil begins to separate from the sides.
5) Pour water into the mixer jar, swirl to collect the leftover masala, and add it to the pan. Adjust the curry’s consistency to your liking. Add salt to taste, 5 kokum, and 2 green chillies. Let the curry come to a boil over medium heat.
6) Gently place the fish into the ambot tik curry. Stir once carefully. Cover and cook for 2-3 minutes or until the fish is just done. Avoid stirring after the fish is cooked, as it can break easily. Add a pinch of sugar to balance the flavors. Serve hot with steamed rice, Goan pav, or poi.
Frequently Asked Questions
Yes, you can make it. Shark is a traditional choice, you can also use kingfish, catfish, mackerel, or any firm white fish that holds its shape well in curry. It tastes great with Prawns too.
Yes, ambot tik is a spicy curry. It’s meant to be hot and sour. But you can adjust the spice level by reducing the number of dried red chillies, green chillies, and black pepper. The recipe I shared here is not too spicy.
Yes, authentic Goan ambot tik is made without coconut. The tangy-spicy flavor comes from dried chillies, vinegar or tamarind, and spices.
You can refrigerate leftovers for 1–2 days, reheat on low heat, and serve. Freezing isn’t recommended, as it can change the texture of the fish after freezing, so it’s best enjoyed fresh.
If kokum isn’t available, use lemon juice or a little more tamarind to add the tangy note. But kokum adds that signature Goan coastal flavor.
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Recipe Card
Goan Ambot Tik Recipe
Equipment
- 1 Heavy bottom pan with lid
Ingredients
- 400 grams baby shark fish Mori, cleaned and cut into pieces
- ½ teaspoon salt
Ambotik masala
- 7 Kashmiri red chilies
- ½ inch cinnamon sticks
- 3 cloves
- 6 peppercorns
- ½ teaspoon cumin
- ½ inch ginger
- 6 garlic cloves
- 1 small lemon-sized ball of tamarind deseeded
- ¼ teaspoon turmeric
For the curry
- 2-3 teaspoon of oil
- 1 onion chopped
- salt to taste
- 5 Kokum rinds
- 2 green chilies slit from middle
- ½ teaspoon sugar
Instructions
- Season the fish. Sprinkle salt over the fish pieces and set aside for 15 minutes. After that, rinse the fish with water and keep it aside.
- Prepare the Ambotik masala. In a mixer jar, grind all the ingredients listed under Ambotik Masala with ¼ cup water (add more if needed) to make a smooth paste.
- Heat 2-3 teaspoons of oil in a pan over medium heat. Add chopped onion and sauté until golden brown. If you are adding tomato, add one chopped tomato and cook until soft.
- Add the ground masala to the pan. Cook for a minute, lowering the heat if needed to prevent burning. Add a splash of water and cook until the masala thickens and oil begins to separate from the sides.
- Pour water into the mixer jar, swirl to collect the leftover masala, and add it to the pan. Adjust the curry’s consistency to your liking.
- Add salt to taste, kokum, and green chillies. Let the curry come to a gentle boil over medium heat.
- Gently place the fish into the curry. Stir once carefully, cover, and cook for 2-3 minutes or until the fish is just done. Avoid stirring after the fish is cooked, as it can break easily.
- Add a pinch of sugar to balance the flavors. Serve Ambotik hot with steamed rice, Goan pav, or poi.
Video
Notes
- Roast the Ambotik masala carefully: Keep the heat on low to prevent burning. Stir continuously and add a splash of water if it sticks. Roast for 1–2 minutes before adding more water as required.
- Don’t overcook the fish: Baby shark (mori) cooks quickly. Overcooking will cause it to break apart.
- Balance the flavours: Taste the curry and adjust salt, tanginess (tamarind/kokum), and spiciness (chillies/pepper) as needed for your preference.
- You can refrigerate leftovers for 1-2 days, reheat on low heat, and serve. Freezing isn’t recommended, as it can change the texture of the fish after freezing, so it’s best enjoyed fresh.
- Read our full nutrition disclaimer here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.
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