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).
If you are the kind who loves spicy curries then increase the number of chillies and simply enjoy it. This is a stunning dish when eaten with piping hot red or white rice with an accompaniment of a simple vegetable sauteed thel piao (oil and onion) style.
Do check the full fish and seafood index here
Thato Amshi Thikshi ~ Mangalorean Style Whitecheek Shark In a Hot & Sour Curry
Prep time: 15 mins (does not include time taken to clean the fish) | Cooking time: 10-12 mins | Serves 3-4
Ingredients:
- 1/2 kg whitecheek shark (baby shark/thato/mushi/moosi), cleaned and cut into pieces * see notes
- 2 small flakes of garlic with skin, crushed
- 1 sprig of curry leaves
- 1/2 teaspoon mustard seeds
- oil for frying
- salt to taste
For the masala:
- 4-5 long dry red chillies (Bedgi) (deseeded to tone down the spice)
- 4-5 peppercorns (adjust to taste)
- 3 fat flakes of garlic
- 1 marble size ball of tamarind
- 1/4 teaspoon turmeric powder
- 1 medium big sized onion
Method:
1. Clean the fish in salt & turmeric – if you are using baby shark it will have a strong aroma, so make sure to clean it well. Drain and keep aside till required.
2. Grind all the ingredients mentioned under ‘For the masala‘ to a very fine paste using a little water. Transfer the masala into a bowl and rinse the grinding jar with a cup of water.
3. Heat oil in a pan and toss in the mustard seeds. When they stop spluttering reduce the heat completely and add the curry leaves, crushed garlic and fry them till the garlic turns light golden.
4. Add the ground masala and fry until the oil leaves the sides of the pan, about 2-3 minutes on a medium high heat. Then add the reserved water, salt to taste and bring the gravy to a boil. Adjust the consistency of the gravy by adding a little more water if required but don’t make it too thin.
5. When the gravy comes to a rolling boil add the cleaned fish pieces and give it one boil. Reduce the heat to a simmer and cook for another 2 minutes.
6. Remove the pan from heat (the fish will continue to cook in the steam). Serve hot with piping hot rice.
Notes:
1. The same curry can be made for other types of fish and seafood such as kite fish (vagolem/ray fish), croacker/jew fish (dhadiyare/koddai), prawns and crabs
You may also enjoy:
Bangude Puli Munchi ~ Mangalorean Bunt Style Fish in a Hot & Sour Gravy
Chicken Indad ~ Mangalorean Catholic Style Hot, Sour & Sweet Chicken Curry ~ When The Hubby Cooks!
Shirko Shindaap | Spicy & Tangy Fish Curry with Vinegar & Sliced Ingredients| Mangalorean Catholic Style Spicy Curry for Sardines & Mackerels
Dhadiyarechi Kadi ~ Mangalorean Style Curry for Croaker/Jew Fish
Hie Shireen,
Your recipes are fantastic and details easy to follow… youe presentation is so awesome that it makes me want to try them out as soon as i see them!
I have one request thought… I want the method to make "mirya pito" the one you have mentioned in cabbage & tendli bhaji recipes… Thankyou 🙂
Reshma
Hie Shireen,
As all the recipes, even this one is fantastic. I love to read your posts & your pics and presentation makes me wanna try most of them. Thanks a lot for all the effort you put in making each recipe.
I have a request – Please post the method to make "mirya pito" that was mentioned in one of the cabbage & tendli recipes… Thanks a Lot!
Reshma
how do you cook that rice ..
Mine always comes out soggy 🙁
@ Reshma: Thanks a lot for your lovely compliments! I will surely post the recipe for the stew powder soon! Take care
@ Sohani: I cook this rice in a thermal rice pot. It is not electric..just that it takes 1-2 hours for the rice to get cooked. You can Google it for an idea
Hi Shireen, I have been following ur blog n found it very informative to those who r not knowledgeable about mangalorean cooking.My mom was a great cook n the tradition she has passed down to me .But in these days my family enjoys not only Indian food but all bakes n cakes from around the world Hats off to U n ur blog