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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Thato Amshi Thikshi ~ Mangalorean Style Whitecheek Shark In a Hot & Sour Curry + Video!

May 22, 2016

Thato Amshi Thikshi ~ Mangalorean Style Whitecheek Shark In a Hot & Sour Curry + Video!

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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).

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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.
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Do check the full fish and seafood index here
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Thato Amshi Thikshi | Mangalorean Style Whitecheek Shark In a Hot & Sour Cur

This Amshi Thikshi (Hot & Sour) curry is a traditional recipe that suits fish such as whitecheek shark, sardine, mackerel, kite fish to name a few. Tastes best with piping hot rice
5 from 1 vote
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Course: Accompaniment
Cuisine: Mangalorean
Keyword: Fish, Shark
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Shireen Sequeira

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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Remove the pan from heat (the fish will continue to cook in the steam). Serve hot with piping hot rice.

Video

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

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Filed Under: All Posts, Mangalorean Recipes, Recipes With Video, Seafood Tagged With: Traditional Mangalorean Recipes, Whitecheek Shark

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Comments

  1. Reshma Lopes says

    May 24, 2016 at 12:41 pm

    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

    Reply
  2. Reshma Lopes says

    May 24, 2016 at 12:47 pm

    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

    Reply
  3. Sohani says

    August 1, 2016 at 5:47 pm

    how do you cook that rice ..
    Mine always comes out soggy 🙁

    Reply
  4. Shireen says

    August 8, 2016 at 11:04 am

    @ Reshma: Thanks a lot for your lovely compliments! I will surely post the recipe for the stew powder soon! Take care

    Reply
  5. Shireen says

    August 8, 2016 at 11:04 am

    @ 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

    Reply
  6. Anita Joan says

    October 9, 2016 at 5:01 am

    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

    Reply
  7. Cecil D'Souza says

    August 8, 2021 at 9:47 pm

    Wow, that looks great and I am going to get shark and tamarind right now as I like it spicy. I am just wondering how you made that much masala with such little ingredients. I don’t see bedgi chillies here in Canada grocery stores although I always found it in the USA. They mostly cater to Tamil, Guju and Punjabi in Canada. But I will keep searching online. ha ha ha. I learned a new word for shark as I don’t know konkani.

    Reply
    • Shireen Sequeira says

      August 19, 2021 at 8:02 pm

      Thank you so much for the appreciation! I hope you enjoyed making this curry!

      Reply
  8. Ranjita says

    December 12, 2021 at 6:48 pm

    Shireen! Cooked this easy recipe and it was a hit at home.can count on u to share awesome recipes.thankyou so much

    Reply
    • Shireen Sequeira says

      January 5, 2022 at 9:09 am

      Thank you so much for the lovely feedback Ranjita!!

      Reply

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I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes. Know More...

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