Monday, November 21, 2011

Mori Masala (Small Sharkfish Curry)

The best part about making Shark fish is that there is only that one central bone. There are no other bones, and the meat is really soft, fleshy and full of flavor. My mother makes this recipe in the typical Goan style. I followed a different recipe however, and the curry turned out to be really good.

Here goes.

  • 1 small sharkfish cleaned and chopped into medium sized pieces
  • 2 tbsp oil
  • 1/2 tsp mustard seeds
  • 1 small onion finely chopped
  • 2 inch piece of cinnamon
  • 2 tbsp ginger garlic paste
  • 1 tbsp Kashmiri red chilli powder
  • 1 tsp cumin powder
  • 1 tbsp coriander powder
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 1 small tomato finely chopped
  • 2 cups fresh coconut milk
  • salt to taste
To marinade the fish
  • 1 tsp turmeric powder
  • 2 tsp red chilli powder
  • 1 tsp ginger garlic paste
  • 1 tsp lemon juice
  • 1/2 tsp salt
Mix all the ingredients of the marinade and apply them to the fish. Marinade at room temperature  for 1/2 an hour to one hour.

Heat the oil in a wok, and add the mustard seeds. Now add the onions  and cook well till they are evenly browned. Add the ginger garlic paste and dry masalas and saute for 3  minutes. Add the chopped tomatoes and 1 cup water. Cook till the water evaporates and oil leaves the masala. Now add the coconut milk, and one cup of water and bring the curry to a boil. Add the pieces of fish and cook for four to five minutes. Adjust salt according to taste.

Serve hot with steamed rice.

Happy Cooking!

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