Manglorean Style Ambotik Shark Fish Curry | Thato curry | South Indian Meen curry

Manglorean heirloom recipe for cooking Shark fish curry in the traditional ambotik style. This curry recipe can be used for cooking cat fish or kite fish in a similar manner. Serves: 8-10 Spice level: Slightly spicy (But balances out when consumed with rice) Cooking time: approx. 1.5 hours Ingredients: Shark Fish (or Cat Fish or Kite Fish) Onions 5 (approx. 350 gms) Green Chillies 5/ 10 gms Ginger 2 inch piece/ 15 gms Garlic 8 pods/ 15 gms Tamarind 40 gms Fenugreek seeds 2 tsps/ 7 gms Coriander seeds 2 tbsp/ 7 gms Whole black pepper 2 tsp/ 6 gms Dried red chilles (byadgi) 19 pieces / 30 gms Coconut 1/2 cup / 40 gms (optional) - You can skip adding coconut altogether, but for curry consistency purpose I have added a little. Cooking notes: 1. The curry paste needs to be very smooth to touch and not grainy. This ensure a nice curry that is not coarse to taste. 2. You can grind the paste in batches or parts and combine together. 3. Once the fish pieces are added. Avoid using a spoon/ ladle as it can break the delicate fish easily. 4. The curry only needs to cook till it comes to a roaring boil. Additional info: Shindaap is the manglorean term for cooking by adding flavours to build on the dish. It usually consists of - coconut oil, green chilles, onions and ginger. Sometimes, used as tempering by heating and adding it to certain dishes and sometimes heating and adding curry pastes to it. #mangloreanfishcurry #sharkcurry #ambotikthatocurry