Baby Shark Curry - Mori Mutton

Moryechi xacuti, also known as mori mutton, is a spicy and delicious Goan shark fish curry. Baby shark is marinated in green masala and cooked in an onion, spice, and coconut curry. This dish can be paired with rice, Indian bread such as roti or chapati, or slice bread.


Preparation time: 15 minutes

Cooking time: 45 minutes

Serves: 4


Ingredients:

1/2 kg small shark/baby shark

2 cups coconut grated

8 peppercorns

3 cloves

1 inch cinnamon stick

6 Kashmiri dry red chilies

1 teaspoon turmeric powder

10 garlic cloves

1 1/2 teaspoon coriander seeds

2 medium sized onions finely chopped

5 tablespoon Oil or as needed

1 marble sized ball tamarind

1 teaspoon turmeric powder


For Marination:

1 small bunch cilantro/coriander leaves

1 inch ginger

15 garlic pods

1 tablespoon turmeric powder

2 tablespoon red chili powder


Steps to prepare:

  • Clean the baby shark and completely remove its skin. Cut into 1 to 2 inch pieces.

  • The shark was cleaned, de-skinned, and chopped at the supermarket's fish counter.

  • After washing the shark pieces, sprinkle them with turmeric powder, red chilli powder, and salt.

  • Blend in the coriander leaves, ginger and garlic pods, and 1/2 cup water to make a paste. (Refer to the ingredients list in the marination section.)

  • Apply the chopped baby shark pieces with this green masala paste. Place it in the freezer for 30 minutes to 1 hour.

  • Now let's make gravy

  • First chop the onions into small pieces and set it aside.

  • In oil roast the spices (garam masala) such as black peppercorns, cloves, coriander seeds, cinnamon stick, and red chilies in a pan/kadai/wok for 2 minutes.

  • After the spices have been roasted, add 3/4 of the chopped onions and fry until pinkish.

  • Add the chopped garlic and cook until the raw garlic smell goes away.

  • Then add the grated coconut and roast it on a low flame until it turns brownish.

  • Stir in the tamarind and turn off the heat immediately.

  • After turning off the heat, add turmeric powder. Mix it well.

  • Add 1 cup water or as needed after cooling to make a medium consistent gravy. Set it aside.

  • Fry the remaining chopped onions in a wok or kadai with 3 tablespoon oil. Fry for 10 minutes after adding the green masala marinated baby shark pieces.Pour the ground gravy into the onion shark mixture and cook for 30 minutes over low heat. Stir frequently to prevent it from sticking to the bottom of the kadai.

  • Add salt to taste after 30 minutes, or when the shark pieces are cooked, and garnish with chopped cilantro leaves.


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