By Nandini Bhushan
The coastal State of Goa is a popular tourist destination known for sun, sand, beach and good food. Hindus, Muslims and Christians are the three major communities of Goa that contribute to its culinary culture. The Goan food indeed is a contrasting influence of its rich history and legacy that is mainly inspired by Indian and Portuguese influences with an exciting blend of the East and the west. Let’s look into the Goan cuisine to know about the fun-loving land.
Also try: Indian Food Recipes: Kaju Tonak
Goan Shark Ambot Tik
The small baby shark is found in abundance in coastal areas. It is one such fish that is relished by people of all ages across Goa since it is fleshy and less bony. Ambot Tik translates to hot and spicy in the local dialect. This spicy and tangy hearty fish curry is enjoyed best with the local pav or Goan boiled rice. Shark Ambot Tik tastes even better if it is consumed the next day as the fish completely absorbs all the flavour of the gravy.
Ingredients
(Serving for 4)
Baby shark: ½ kg
Onion: 1 finely chopped
Tomato: 1
Green chilli: 2 slit
Vinegar: 1 tsp
Sugar: 1 tsp
Oil: 2 tsp
Salt to taste
For Grinding
Dried Kashmiri red chilli: 8 to 10
Peppercorn: 4
Clove: 2
Ginger: 1 small piece
Garlic: 6 clove
Cumin seed: ½ tsp
Turmeric powder: ½ tsp
Tamarind paste: 1 tsp
Step 1
Wash the fish and drain the excess water. Add salt and keep it aside.
Step 2
Grind the above-mentioned masala into a smooth paste.
Step 3
Heat oil in a pan. Add the diced onion and saute till translucent. Add tomato and cook with onion until soft.
Step 4
To this add the ground masala paste and stir to combine them with the onion and tomato.
Step 5
Add a cup of water and stir and let it come to a boil. Once boiling, add the fish, vinegar, sugar, salt and slit green chilli.
Let it all simmer for four to five minutes.
Step 6
Once the fish is soft and the gravy reaches the desired consistency, switch off the flame. Serve it with steamed rice or Goan pav.
