Heat oil & fry the tomato paste well.
Add the masala paste & fry well for 5 mins.
Add 1/4 cup water & bring it to a boil.
When it boils, wash the fish pieces and add.
Simmer covered for 6-8 mins and then cook open to dry it up a bit.
(Ambot-tik is not a very fluid runny curry, its more thick and almost dry at times)
Adjust salt, vinegar, pepper/cumin/red-chili powders to taste if needed and simmer for 1 min.
Serve hot with steamed rice.
Recipe courtesy Lilchefsworld
For the masala:
1/4 cup vinegar (palm vinegar is better)
3 cloves garlic
1/4 tsp ginger paste
1 small onion - cut in quarters
1/2 tsp peppercorns
1/2 tsp jeera/ cumin seeds
1/4 tsp haldi/ turmeric powder
1/2 tsp salt
1/2 tsp sugar
1 seedless golfball-size ball of black tamarind
6 dry red chilies/Kashmiri chillies