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By : Cooking Instructions: Grind the masala ingredients with the vinegar to a fine paste. (Do not use water; only vinegar)
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
1/2 kg shark - cut into 2 inch pieces - marinated in salt for 15-20mins.
4-5 tbsp olive oil (coconut oil for a more authentic curry)
4-5 tbsp tomato paste
Salt for marination
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
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