I tried shark curry at Peterborough's Goan restaurant

And the little venue opened by Loyd Luis in Priestgate in 2021, which pays homage to modern Goan Indian cuisine – reflecting the combination of Arabian, Portuguese and native cultures – didn’t disappoint.

I have been to all of the Top 10 listed here from Tripadvisor – some more often than others – and decided to revisit the one sitting in second position which is a smart, comfortable, nicely set out little place with an open kitchen (some people may remember it from when Lee Clarke opened it as Prevost in 2015).

There’s an interesting menu – from your kormas and tikka masalas cheekily sectioned under “made in England” through some Chef Signature Dishes, curries made with mutton, venison, duck, hare, turkey and wood pigeon alongside the more traditional chicken and lamb. Not forgetting the Indo-Chinese (Chindian) dishes, Indian interpretations of Chinese seasoning and cooking techniques.

Then, as you might expect, there are the Goan Specials, showcasing food from India’s west coast, dominated by spices and flavours.

Among the dishes available there is spicy homemade smoked Goan sausages, pork vindaloo (a derivative of the Portuguese Vinho de Alho), dressed brown crab curry, and Goan-style stir-fried baby octopus tentacles cooked with onion, potatoes and peppers.

All worth of consideration.

Now I have long been one to champion trying something new, rather than sticking with the same go-to dish on every visit, so, after a chat with Loyd, here’s what he tempted me with: Shark Ambotik.

A new one on me I have to confess, but apparently it is a popular dish with Loyd’s customers – skinless, boneless steaks of Portuguese baby dogfish in a flavoursome hot, sweet and sour curry sauce cooked with Goan spices, red chillies and tamarind sauce.

And it was quite the thing, actually.

The sauce is big on flavour, very different to an Indian curry I am more accustomed too, which is down to the use of different spices, and packed quite a punch without the heat being overpowering.

The fish was very soft, although the pieces were big enough to add texture to the dish, but it also held its own and the flavour was there to be found.

A decent portion too.

I paired it with a very neutral basmati rice and a lovely soft but a bit crisp and flaky in parts naan.

Delightful.

All this after some moreish poppadoms with the usual dips and a wonderful chopped onion and cucumber mix I couldn’t get enough of.

Washed down on this occasion with a refreshing diet Coke, although the beer selection at the bar was very inviting.

It is a place I have recommended to friends in the past, with positive feedback, and it is well worth seeking out if you fancy some-fin different or just a bit of the same somewhere new!