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Shark Ambotik

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Shark Ambotik

  • Veg
  • 2 hrs
  • Serves 4
  • Easy



In order to bring out all the intense flavors in this Shark Ambotik recipe, the shark meat needs to be filled and marinated with loads of Indian spices, tamarind and red chillis. This requires a lot of preparation before the actual cooking could begin, but the end result justifies the hard work. It is both nutritious and manages to tingle all the taste buds in unique ways that only Indian culinary food can. The only ingredient which you’ll have to hunt hard for is shark meat, the rest of them can be easily procured from the nearest grocery store.

Health benefits

Although shark meat is very rich in omega 3 fatty acids, all 8 types of essential amino acids and plenty of protein, scientists claim that shark meat has very high levels of mercury. So on the one hand, the beneficial nutrients can improve brain health, cardiovascular health and prevent diabetes, the presence of dangerously high levels of mercury can contribute to blindness, loss of coordination and sometimes even death.

This doesn’t mean that shark meat in small doses, every now and then is dangerous.

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How to Make Shark Ambotik

  • Add some salt to the shark and keep aside for a few minutes
  • Grid the garlic, ginger, turmeric, black pepper, cumin seeds, red chillis and tamarind into a batter.
  • Heat the oil in a pan and sauté the onions till golden brown.
  • Add the paste to the onions.
  • Add ½ cup of water and bring it to a boil.
  • Marinate the shark with salt and batter.
  • Cook the shark meat till it is tender.
  • Serve with rice and enjoy!


  • When Hollywood portray shark as monsters of the deep blue sea, they aren’t entirely inaccurate in their depiction. Sharks have an extremely acute sense of smell which helps them detect blood from long distances away.
  • Sharks have eye lids, which makes them different from bony fish.
  • The predators can be found in every major salt water body of the earth.

An average shark has a total of 45 teeth in as many as seven rows.


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