Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| Half | Nos. | Coconut (Narial) | Cut, and Scrape kernel and grind. |
| 20 | Medium | Chillies Red Dry | Remove stems, and break. |
| 1 | Tablespoon | Coriander(Dhania) | For ground masala |
| 1 | Pinch | Jeera (Cumin Seeds) | For ground masala |
| 2 | Medium | Onions | For ground masala |
| 12 | units | Pepper Corns | For ground masala |
| 1 | Inch | Turmeric/Haldi | For ground masala |
| 1 | Medium | Onion | Sliced Masala |
| 8 | Medium | Chillies Green | Sliced Masala |
| 12 | Flakes/Cloves | Garlic (Lason, Losun) | Sliced Masala |
| 12 | Flakes/Cloves | Garlic (Lason, Losun) | Sliced Masala |
| 1 | Inch | Ginger (Adhrak) | Piece. Scrape outer skin. - Sliced Masala |
| 4 | Medium | Shark (Moosi) | Cleaned, Washed & Cut |
| 1 | Tablespoon | Vinegar | Add to taste |
| As Required | Salt | Add to taste |
Method
Prepare ground masala into a fine paste. Separately prepare the minced masala and keep aside.
Mix the paste and minced masala in vinegar, and with the water used for cleaning the mixer of the paste masala, boil the curry. When boiling, add fish. Add some salt to taste.
Fish like sardines, mackerels, shark is suitable for this recipe.
Ambshi in Konkani means sour, and Tickshi means pungent. If you use Kashmir chillies, the color of the curry turns red.
Fish should be added last, when the curry is properly formed, in taste and consistency. After fish is put, you should reduce the heat, and simmer the curry for a few minutes, till the fish is cooked. Allow it to remain in the curry after the fish is cooked, and allow it to absorb the curry into the flesh of the fish.
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