Ambot Tik (Fish)

In Konkani, Ambot means ‘sour’, Tik means ‘spicy’.
Ingredients

500gm firm fish, skate, shark or monk fish
1 tsp salt

Masala Paste
½ tsp cumin seeds
½ inch cinnamon stick
2 cloves
10 Kashmiri chillies
½ tsp turmeric
15 peppercorns
6 garlic cloves
½ inch fresh ginger

½ tsp sugar
4 tbsp vinegar 4 tbsp. oil
1 onion (sliced fine)
1 green chilli sliced lengthwise (seeds removed)
2 tomatoes – chopped fine or 1-2 tbsp tomato puree
1 tsp tamarind paste or walnut size tamarind soaked in warm water & pulp removed
Salt

 
Cooking Steps
  1. Wash and clean the fish, and cut into desired pieces. Apply salt and keep aside for at least 15 mins.
  2. Grind the Masala paste ingredients together in a little water and 4 tbsp vinegar and keep aside.
  3. Heat 4 tbsp oil in a pan and fry the onions until lightly browned. Add the 2 chopped tomatoes (or 1 tbsp tomato puree) and fry until soft and mushy. 
  4. Add the ground masala and fry for 2 minutes. Then add the fish and fry for a further 2-3 minutes.
  5. Add a cupful of water and the green chilli, cover and cook for about 5 minutes. Do not over boil as the fish will break up.
  6. Taste the curry, checking for salt and vinegar. Add a fish stock cube if required.