Shark Ambot Tik
Konkani-style sour fish curry from coastal India, where shark is simmered in a tangy tamarind and chili broth. Bold, fiery, and deeply flavorful—a weeknight dinner that tastes like the real thing.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 38g
Ingredients
- 1.5 lb shark fillet or firm white fish (mako, swordfish)
- 3 tbsp tamarind paste
- 4 whole red chili peppers, whole (or 1 tsp red chili powder)
- 1 medium onion, sliced
- 4 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp coconut oil or neutral oil
- 1.5 cups water
- 1 to taste salt and black pepper to taste
Instructions
- 1
Cut shark into 2-inch chunks. Pat dry with paper towels.
- 2
Dissolve tamarind paste in 0.5 cup warm water until no lumps remain.
- 3
Heat oil in a heavy 10-inch skillet or deep sauté pan over medium-high heat.
- 4
Add onion slices. Cook, stirring, until edges curl and turn golden, ~4 minutes.
- 5
Add garlic, ginger, and whole chilis. Stir until fragrant, ~60 seconds.
- 6
Pour in tamarind liquid and remaining 1 cup water. Bring to a gentle boil.
- 7
Slide shark chunks into the pan. Reduce heat to medium and simmer without stirring.
- 8
Cook uncovered 12–15 minutes, gently turning fish once halfway, until cooked through.
- 9
Season with salt and black pepper to taste. Serve hot in shallow bowls with broth.
Tools you’ll need
- 10-inch heavy skillet or deep sauté pan
- cutting board
- chef's knife
- small bowl
- wooden spoon
- paper towels
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
