Over the years we have tasted a lot of fish curries, recipes from across regions have been tried and tested in our kitchen but in the end we love going back to our own cuisine. In the past decade or so we have mostly stuck to family recipes that have been handed down from one generation to the other and those that we have grown up enjoying. Today's recipe is one such gem from our repertoire of Mangalorean fish recipes that has a striking similarity with its Goan counterpart - the Ambotik or Ambot Tik which is nothing but 'Sour & Spice' or simply put 'Hot & Sour'. Ambot means 'sour' and 'tik' or 'theek' stands for spicy. So there, I decoded the obvious for you :-) Some Goan/Konkan recipes call for teppal (triphal/sichuan pepper) but it is pretty much non existent in our Mangalorean curries. You may add it if you want but it will change the flavour as teppal has a strong aroma and flavour.
The amshi thikshi curry is best suited for whitecheek shark (also known as thaato in Konkani or Thaatey in Tulu, mooshi in Marathi and moosi in Gujarati) as this fish has a pretty strong flavour on its own and this gravy base counteracts it the best. You can also try this same gravy base to prepare other types of fish like kite fish (vagolem), croacker/jew fish (dhadiyare) or even mackerels (bangda) and sardines (tharle).