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A tangy and spicy Goan curry made with tender shark pieces simmered in a freshly ground coconut and spice masala. This authentic coastal delicacy balances sour, spicy, and savory flavors perfectly.
For 4 servings
Marinate the Shark
Prepare the Masala Paste
Sauté Aromatics
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A tangy and spicy Goan curry made with tender shark pieces simmered in a freshly ground coconut and spice masala. This authentic coastal delicacy balances sour, spicy, and savory flavors perfectly.
This goan recipe takes 50 minutes to prepare and yields 4 servings. At 317.19 calories per serving with 29.51g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Simmer the Curry
Finish and Serve
If shark is unavailable, this curry works beautifully with other firm-fleshed fish like kingfish (surmai), pomfret, or even prawns. Adjust cooking time accordingly.
You can add drumsticks (moringa) or raw mango pieces to the curry for extra flavor and texture. Add them a few minutes before the fish as they take longer to cook.
For a slightly richer and thicker gravy, you can use a few cashew nuts (soaked) while grinding the masala paste.
Shark meat is an excellent source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
The curry is rich in spices like turmeric (containing curcumin), ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant effects.
Coconut and coconut oil provide medium-chain triglycerides (MCTs), a type of fat that is easily digested and can be used as a quick source of energy.
Like many sea fish, shark contains omega-3 fatty acids, which are beneficial for heart health by helping to reduce inflammation and improve cholesterol levels.
One serving of Mori Ambat (approximately 260g) contains around 350-400 calories, primarily from the shark, coconut, and coconut oil.
Yes, Mori Ambat can be a healthy dish. Shark is a great source of lean protein and omega-3 fatty acids. The spices like turmeric have anti-inflammatory benefits, and using coconut oil provides healthy fats. It is best enjoyed in moderation as part of a balanced diet.
Absolutely. This curry base is very versatile. You can substitute shark with other firm fish like kingfish (surmai), pomfret, mackerel (bangda), or even prawns. Adjust the simmering time based on the thickness of the fish.
For a more authentic Goan touch, you can use dried kokum petals. Soak 3-4 petals in warm water and add them to the curry when you add water. You can also use a splash of lime juice at the end, but tamarind or kokum provides a more traditional flavor.
Store leftover Mori Ambat in an airtight container in the refrigerator for up to 2 days. The flavors often deepen overnight. Reheat gently on the stovetop over low heat to avoid overcooking the fish.
To balance excess spiciness, you can add a tablespoon of thick coconut milk or a small amount of jaggery/sugar. This will help mellow the heat without drastically changing the flavor profile.