Goan Ambot Tik Recipe

A quick and easy Goan Ambot-Tik curry made with shark fish (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 within 30 minutes. This fish curry is made without coconut and uses just a handful of ingredients. Here’s how to make it with step by step photos and video recipe.

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: Goan, Indian

Servings: people

Calories: 222kcal

Author: Preeti

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