Shark ambotik/authentic goan spicy and sour seafood cuisine

Ingredients

• a little more than a lb. of Shark meat, cut into 2" cubes
• 7 to 8 shallots, chopped lengthwise
• 8 to 10 kokum petals
• A handful of grated coconut and 1tsp of coriander seeds , dry roasted to a golden brown color and made into a fine paste.
• Salt, to taste
• Oil, as required

Ingredients for the masala:

• 1/2 of a medium sized onion, coarsely chopped
• 6 to 7 whole Kashmiri Red chilies or 1 and 1/2 tbsp of Kashmiri chili powder( increase or decrease the spice level according to your taste)
• 5 to 6 whole peppercorns
• 1 tsp cumin seeds
• 4 to 5 cloves of garlic
• 1, 1" piece of ginger
• 1/2 tsp turmeric powder
• 1/2 tsp sugar
• 4 tbsp of vinegar

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Preparation

• Marinade the Shark meat with a pinch of salt, keep aside for 5 to 10 minutes.
• In the mean time, make a paste of all the ingredients for the masala.
• Heat a tbsp of oil in a wide bottomed skillet, add the shallots , fry till translucent, next add the ground masala along with the paste of roasted coconut and coriander seeds. Fry for 3 to 4 minutes on a medium heat by constant stirring or until the raw smell of the spices vanish.
• Next, add 2 cups of water, salt and the kokum petals, cover and cook on medium heat until it comes to a boil.
  
• Lastly add the shark meat, cover and cook for 8 to 10 minutes on medium low.
• Serve hot with Rice.