1 kg. of Bombay ducks / cat fish / shark (cleaned, cut &
washed)
6 - 7 cloves of garlic (mildly crushed)
3 tbsp coconut oil for tempering
1 tomato (sliced finely lengthwise)
For wet ground masala:  (to be ground with as less water 
as possible)
2 big onions, chopped
1/2 tsp mustard seeds
1 1/4 tsp cumin seeds
1/2 tsp turmeric powder
8 Madras red chilies
8 Kashmiri red chilies
12 pepper corns
8 garlic cloves
Lemon sized ball of tamarind

Fish Ambotik

1. Heat oil and add garlic and stir-fry till light brown. Then add sliced tomato and stir-fry till cooked.
2. Add ground masala and fry for another 5 - 7 minutes. Add salt to taste and add sufficient to make a pouring consistency gravy (not very thick). Cover and bring the curry to boil.
3. Uncover and add the fish pieces and shake the vessel so that the masala should cover each and every fish piece. Simmer on low gas for 15 - 20 minutes.
4. P.S. Any fish curry should not be very thick. It should be of pouring consistency. If you are making dry fish masala then there should be no curry-like pouring at all but only masala paste in the dish.
5. Serve hot with rice.
   Serves: 6
   Preparation time: 30 minutes