Goan Ambot-Tik Curry with Shark | Moriche Ambot-Tik & Mori Fry

The bright red Goan Ambot-Tik Curry (literally, sour-n-hot or sour-n-spicy) is an easy, sense-tingling dish - the very thought of it brings back the memory of the aroma and the consequent awakening of the taste buds, no matter how many days or years ago you last tasted it! Though famously known to be cooked with Mori (Shark fish), this can be made with your preferred fish. For those who understand 'Kalchi Kodi' (yesterday's curry), you know how significant Ambot-Tik is on that list!
Also, I've presented a super-duper convenient shark fish fry recipe that many of us are familiar with. It is a basic rub for any fish when short on time and high on appetite :)

Clean, rinse and cut the fish into 1 cm thick pieces. Rub generously with Salt, set aside for 20-30 minutes and then rinse well.
The best part of Goan non-coconut based curry pastes is that they can be made in advance and refrigerated for few weeks.

Ingredients for the Ambot-Tik Curry Paste: (Grind into a thick, slightly coarse paste)
4 Garlic cloves
1" Ginger
1/4 teaspoon Turmeric powder
1 (flat) teaspoon Cumin Seeds
8 Black Peppercorns
2 Cloves
1" Cinnamon
4 dried Red Bedki Chilies
4 dried Red Kashmiri Chilies
Tamarind (lemon-sized amount) soaked in water

For the Curry:
1 Medium-sized Onion, finely chopped
The Ambot-Tik Curry Paste
Fish (here, I used about 12 pieces of Shark)
5 Kokum rinds
2 slit Green Chilies
2-3 Tablespoons Oil
Salt to taste
1/2 (+/-) teaspoon Sugar

For Mori-Fry:
10-12 Shark fish pieces
1 teaspoon Ginger-Garlic paste
1/2 teaspoon Turmeric powder
1 teaspoon Red Chili powder
1 Tablespoon White Vinegar
Semolina (rava) as needed

Music Credits:
Mogachem Tarum (Godacho Panv) from the movie Amchem Noxib; Guitar Cover by Tabitha Dias