A traditional Goan delicacy, this shark curry features tender pieces of fish simmered in a fragrant and tangy coconut-based masala. The unique blend of spices with a hint of tamarind makes it a perfect partner for steamed rice.
Prep20 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 cup
397cal
29gprotein
18gcarbs
Ingredients
500 g Shark Fish (boneless, cut into 1.5-inch cubes)
1 cup Fresh Grated Coconut
7 pcs Dried Red Chilies (Bedgi or Kashmiri variety recommended)
A soft, unleavened flatbread from Maharashtra, made simply with rice flour and hot water. Naturally gluten-free, this rustic bread, known as 'Tandlachi Bhakri', is the perfect accompaniment to spicy curries and vegetable dishes.
Aromatic, protein-packed Goan shark curry with wholesome rice bhakri. A hearty, energy-giving homestyle meal!
This konkani dish is perfect for dinner. With 690.03 calories and 34.839999999999996g of protein per serving, it's a nutritious choice for your meal plan.
25gfat
6 cloves Garlic
1 inch Ginger
1 piece Onion (medium, finely chopped)
3 tbsp Coconut Oil
2 pcs Green Chili (slit lengthwise)
1.25 tsp Salt (or to taste)
1.5 cup Water (for the curry, plus more for soaking and grinding)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Preparation
Clean and wash the shark pieces thoroughly, pat them dry with a paper towel, and set aside.
In a small bowl, soak the dried red chilies and the piece of tamarind in 1/2 cup of warm water for about 15 minutes. This will soften them for grinding.
2
Grind Masala Paste
In a high-speed blender or grinder jar, add the fresh grated coconut, soaked red chilies (along with their soaking water), coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick.
Add the turmeric powder, garlic cloves, and ginger.
Grind everything to a very smooth, thick paste. You may need to add a few tablespoons of extra water to help the blades move and achieve a fine consistency.
3
Sauté Aromatics
Heat the coconut oil in a deep pan or kadai over medium heat.
Once the oil is hot, add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Add the slit green chilies and continue to cook for another minute until they are fragrant.
4
Cook the Masala
Add the ground masala paste to the pan with the onions.
Sauté on a medium-low heat for 7-8 minutes, stirring frequently to prevent it from sticking. Cook until the raw aroma of the spices disappears and you notice oil beginning to separate from the sides of the masala.
5
Form the Gravy
Strain the water from the soaked tamarind into the pan, squeezing the pulp to extract all the flavor, then discard the pulp.
Add 1.5 cups of fresh water and salt to the pan. Stir everything together well.
Bring the curry to a gentle boil over medium heat.
6
Cook the Fish
Once the gravy is boiling, carefully slide the shark pieces into it.
Reduce the heat to low, cover the pan with a lid, and let it simmer for 8-10 minutes, or until the fish is tender and cooked through. Avoid stirring vigorously to prevent the delicate fish from breaking apart.
7
Garnish and Serve
Turn off the heat and garnish the curry with freshly chopped coriander leaves.
Let the Mori Masala rest for at least 10-15 minutes before serving. This allows the flavors to meld beautifully.
Serve hot with steamed rice or traditional Goan bread (pao).
293cal
6gprotein
60gcarbs
3gfat
Ingredients
2 cup Rice Flour (finely ground is best)
2.5 cup Water
0.75 tsp Salt
1 tsp Oil (optional, for a softer dough)
Instructions
1
Prepare the 'Ukad' (Dough Starter)
In a wide pan, bring 2.5 cups of water to a rolling boil over medium-high heat.
Add the salt and optional oil and give it a quick stir.
2
Form the Initial Dough
Reduce the heat to the lowest setting. Add the 2 cups of rice flour all at once.
Using a wooden spoon or spatula, mix quickly and vigorously until the flour absorbs all the water and forms a crumbly mass.
Turn off the heat, cover the pan with a lid, and let the dough steam for 5-7 minutes. This step is crucial for softening the flour.
3
Knead the Dough
Transfer the hot dough mixture to a large plate (parat) or a clean countertop.
Once it's cool enough to handle but still very warm, dip your hands in a bowl of cool water to prevent sticking and burning.
Knead the dough for 5-6 minutes using the heel of your palm, pressing and folding until it becomes completely smooth, soft, and pliable without any cracks.
4
Shape the Bhakris
Divide the smooth dough into 8 equal-sized portions.
Take one portion and roll it between your palms to form a smooth, crack-free ball.
Flatten it slightly and dust it generously on both sides with the extra rice flour for dusting.
5
Pat or Roll the Bhakri
Place the dusted ball on a flat surface. Using your fingers and palm, gently pat and rotate the dough to form a thin, even circle about 5-6 inches in diameter.
Alternatively, you can use a rolling pin very gently. Keep dusting with flour as needed to prevent sticking.
6
Cook and Puff the Bhakri
Heat a cast-iron tawa or a non-stick griddle over medium-high heat. Carefully lift and place the bhakri on the hot tawa.
Cook the first side for about 45-60 seconds, until the top looks slightly dry.
Flip the bhakri. Cook the second side for 1 to 1.5 minutes, until light brown spots appear.
Flip it one last time. Using a folded clean kitchen towel or a flat spatula, gently press down on the bhakri, especially around the edges, to encourage it to puff up completely.
Once puffed and cooked through, remove it from the tawa.
7
Serve
Place the cooked bhakri in a casserole dish lined with a cloth to keep it soft and warm.
Repeat the patting and cooking process for the remaining dough balls.
