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Five hrs cooking class with local farmer’s market tour

Culinary Excursion

Masalas & Curry Pastes

Cookery Workshop in Indian Bread (Four hours)

Two to Five days – Comprehensive Cookery Workshops

Vegan Cooking Class

3 days Culinary & Heritage Tour

Shark Ambot Tik

Shark Ambot Tik



 Ambot Tik  (Hot and Sour  Fish Curry)
Ingredients Quantity
Shark Fillets 6 pcs. (200 gms.)
Dry Chilies (Preferably Kashmiri) 6 nos.
Cumin seeds 1 tsp
Turmeric Powder ½ tsp
Garlic cloves 8 nos.
Cinnamon Small piece ( ½ inch)
Cloves 2 nos.
Black peppercorns 10 nos.
Fenugreek Seeds 1 tsp
Tamarind Small ball (marble size)
Onion, Finely chopped 1 no.
Oil (Preferably coconut oil) 2 tablespoon
Toddy Vinegar 3 – 4 Tbsp.
Salt to taste
Preparation Method:·

  • Marinate the fish fillets with salt for ½ and hour.
  • In a grinder grind together to a fine paste,  red chilies, peppercorns, cloves, cinnamon, cumin seeds, tamarind and  garlic with  vinegar to a fine paste. Add little water, if required.
  • Take a deep bottom pan, add oil. When the oil is hot add the fenugreek seeds. Take care not to burn the seeds. The color should turn red and not black.
  • Add the finely chopped onion and sauté till it changes color. Add the ground paste and sauté for a minute.  Add 2 cup of water (400 ml) stir well and cook till the curry thickens.
  • ·Add the fish and salt to taste and cook for approximately 2-3 minutes. Do not overcook the fish.
  • Serve hot with Goan Pao, Sannas or Brown Rice.

Tips: If the fish used to cook Ambot Tik is Shark (Mori) then 1 tsp. of fenugreek (methi) seeds has to be added in the pan to the hot oil .In case Ambot tik is made with any other fish then five to six cloves of crushed garlic has to be added in the pan to the hot oil. Ambot tik can be made with Mackerels, Sardines, Ray fish, Rawas, etc.