Mori Vade are a type of delicious cutlets made from the fish, Indian Dog Shark. There are a varied species of sharks in the ocean. But Indian Dog Shark are a commonly consumed species in India.
Mori is rich in vit B-12 and a good source of Magnesium, Niacin, vit B-6 and Omega-3’s. It is a healthy alternative for those who do not consume red meat.
Mori Aambat i.e. shark curry is a popular dish of the NKGSB cuisine of Karwar and even some communities of Goa and Vengurla. I got to learn the recipe of Mori vade from, once again my dear Goan Catholic neighbour. As I have mentioned earlier, she would always share with us, some or the other delicacy that she prepared.
In this case, my daughter started loving these cutlets! So, just got the recipe from my neighbouring Aunty and learnt to make it myself! In this case, I have added fresh crumbed bread to increase the quantity. But the bread crumbs used should be minimum so as to not affect the taste of the fish cutlets.
For some more fish recipes do try the…..
1) Baangdyaa Huggae or
2) Tisryaa Vade
Here goes the recipe for the delicious and healthy Mori Vade.
- 2 medium Baby Mori (Indian Dog Shark – small to medium ones)
- 1 medium Onion
- 1 Egg
- 1/2 tsp Garam Masala
- 1/4 tsp Red chilli powder….. to be adjusted
- 1 tsp Garlic paste
- 1/2 tsp Ginger Paste
- 1 Green chilly
- 1/4 cup Fresh Corriander leaves
- 1 tbs Cornflour
- 2 Bread slices……. optional
- Salt to taste
To be cooked with the Mori :
- 2 Cloves
- 2 Cinnamon sticks (one inch each)
- 1/4 tsp Turmeric powder
- To begin making the Mori Vade, first deskin and wash the mori thoroughly.
- Heat about just a quarter cup water in a pan and add the cloves, cinnamon and turmeric powder to it. Also add just a quarter teaspoon salt to it. Add the mori and cook covered until done. Any fish cook’s very quickly. Hence as soon as the fish is cooked, uncover the lid and evaporate the remaining water.
- Transfer the cooked mori to a plate and discard the thorns as well as the cloves and cinnamon pieces.
- Using a fork, crush the cooked mori well.
- Chop finely the onions, green chillies and corriander leaves.
- Just before making the cutlets, add to the mori, the rest of the mentioned ingredients and some more salt to taste. Keep aside for a while but not too long as the onions will start releasing water.
- Egg should be added little by little taking care that the mixture doesn’t become too loose.
- If at all the cutlet mixture does become a bit loose, or to increase the quantity of the cutlets, two bread slices can just be crumbed in a mixer grinder and added to the Mori mixture or just increase the quantity of cornflour, but just a little.
- Form cutlets of the desired shape and shallow fry in hot oil till browned and crisp on both sides.
- Serve with some Mori aambat, or Tisryaache Kaalvan, or Papleta Aambat, hot steamed rice and Kokum Kadhi (sol kadhi).
These cutlets are highly nutritious and delicious too. Shallow frying makes them less oily. A delicacy for the fish lovers! Do give it a try!