Ovita of Avanti recommends….
The Tamarind (Tamarindus indica) (from the Arabic: tamar hindi = Indian date) is used in many of our local preparations to give it the tangy flavour.

Although considered to be a native to Africa, including Sudan and parts of the Madagascar dry deciduous forests, it was introduced into India so long ago that it has often been reported as indigenous here, and it was apparently from India that it reached the Persians and the Arabs who called it “tamar hindi” (Indian date, from the date-like appearance of the dried pulp). However, the specific name, “indica”, also perpetuates the illusion of Indian origin. The fruit was well known to the ancient Egyptians and to the Greeks in the 4th Century BC.
Ovita of Avanti has blended the spice of the chillies with the tangy flavour of the tamarind to give you the spicy-tangy flavour of Ambottik.
Shark Ambottik: Ingredients: Shark (fish) ½ kg, red dry chillies 8, cumin seeds 1 tsp, peppercorns 6, turmeric piece ¼ inch, garlic flakes 5, ginger a small piece, tamarind marble size ball, onion 1 no, oil 2 tbsp
Method:  Clean fish and cut into darnes (slices). Apply salt. Grind all the above mentioned ingredients in a little water or vinegar. Now fry the onions till brown and add in the masala. Fry. Add a cup of water and allow to boil. Add in the fish pieces. Cook till fish is tender on a slow fire. Add salt and if necessary vinegar. Optional: Add cocum pieces.