For the Fish Ambotik curry:
1 kg fish, cut into 1.5-inch cubes
2 white onion, finely-chopped
1 tomato, finely-chopped
4 green chilies, slit in half lengthwise
7 to 8 pieces Kokum (garcinia indica)
500 ml water
10 ml oil
2 to 3 g salt to taste
For the Ambotik Masala:
14 to 15 dried red chilies, deseeded and roughly-chopped
5 g cumin seeds
3 g black peppercorns
10 g sugar
25 g white vinegar
15 to 20 cloves of garlic, roughly-chopped
½ tomato, roughly-chopped
½ white onion, roughly-chopped
4 to 5 sprigs of fresh coriander leaves, finely -chopped
50 ml water
For Garnish:
few sprigs of fresh coriander leaves
Serve the Fish Ambotik piping hot in a bowl and garnish with a few sprigs of coriander.