MORI AAMBAT (INDIAN DOG SHARK CURRY IN NKGSB STYLE)

Mori or Mushi i.e. Indian Dog Shark, is used in the cuisine of Goans, NKGSBs and even in Vengurla and Sawantwadi, which lie in Maharashtra. I have shared previously in my blog, the recipe of Mori Vade, a type of shark cutlets.

Here, I am sharing the recipe of Mori Aambat i.e Mori Curry from the NKGSB cuisine of Karwar. This is the way my grandmother used to cook it using minimum number of ingredients.

In India, the available species of Mori is called Indian Dog Shark. Mori has a number of health benefits and it is a good option for those who do not consume red meat. The preparation of this curry is almost similar to that of chicken or mutton curry. But here the spices and masalas used are a bit different and lesser!

For more such delicious dishes, do take a look at the following recipes too….

1. Crispy Garlic Butter Prawns

2. Sungta Aambat Aani Bhajilli Sungta

3. Baangdyaa Huggae

4. Khekdyache Kaalvan

5. Tisryache Kaalvan

Here’s the recipe for Mori Aambat….

Prep Time : 20 min

Cooking Time : 25-30 min

Serves : 4

INGREDIENTS :

• 2 Baby Indian Dog Sharks (Mori/Mushi….. 15 – 16 pieces approximately, each of 2″ thickness)
• 1 cup Finely Chopped Onions
• 1 1/2 tsp Ginger Garlic Paste
• 1 tsp Tamarind
• 3/4 tsp Turmeric Powder
• 3/4 tsp Bedgi Red Chilli Powder
• 1/2 tsp Kashmiri Red Chilli Powder
• 3 tsp Garam Masala Powder
• Salt to taste
• 3 tbs Oil

For Roasting :

• 1 tbs Oil
• 1/2 cup Sliced Onions
• 1 1/4 cup Fresh Grated Coconut

METHOD :

1. To make the Mori Aambat, first rinse well the peeled mori, and cut them into small pieces.
2. Heat a pan and add the oil to it. When it heats up, add the chopped onions and saute till transparent.
3. Now add the ginger garlic paste and saute. Cook for a while.
4. Add the turmeric powder, red chilli powders and mix. Add the mori pieces and mix lightly.
5. Add water almost upto the level of the mori. Bring to a boil and then reduce the heat.
6. Cover and cook till the pieces are soft.
7. In the meantime heat a kadhai and add the oil to it for roasting the coconut.
8. When it heats up, add the sliced onions and saute till transparent.
9. Add to it the grated coconut and mix well. Saute till the coconut turns slightly brown.
10. Switch off the heat and cool the mixture. Grind it together with the tamarind to a smooth paste, using sufficient water.
11. Add this to the cooked mori along with the garam masala powder and salt to taste.
12. Add some water to adjust the consistency, so as to get a medium thick gravy.
13. Mix well and bring to a boil. Now reduce the heat and simmer further for seven to eight minutes and then switch off the heat.
14. Serve the delicious Mori Aambat with hot steamed rice or chapatis and some Kokum Kadhi by the side!

Note:

In this recipe, I have used garam masala powder and ginger garlic paste. Though you can just roast lightly, one or two cloves, cinnamon and peppercorns in a little oil and grind them with the roasted onion coconut mixture, adding three garlic cloves and a small piece of ginger at the time of grinding itself. This is the actual traditional method!