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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.
For 4 servings
Preparation
Grind Masala Paste
Sauté Aromatics
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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.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 396.94 calories per serving with 29.2g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Form the Gravy
Cook the Fish
Garnish and Serve
If shark is unavailable, you can use other firm-fleshed fish like kingfish (surmai), pomfret, or even prawns. Adjust cooking time accordingly.
Add vegetables like drumsticks or raw mango pieces along with the fish for extra flavor and texture. Add them a few minutes before the fish as they may take longer to cook.
For a richer, creamier gravy, you can use thick coconut milk instead of water when forming the gravy in step 5.
Shark meat is an excellent source of high-quality lean protein, which is essential for muscle repair, growth, and overall body function.
Fish like shark are rich in omega-3 fatty acids, which are known to reduce inflammation, lower blood pressure, and support cardiovascular health.
The curry is packed with spices like turmeric, ginger, and garlic, which contain powerful compounds like curcumin and gingerol that have potent anti-inflammatory and antioxidant effects.
One serving (approx. 1 cup) of Mori Masala contains around 350-450 calories, primarily from the fish, coconut, and oil. The exact count can vary based on the fat content of the fish and coconut.
Yes, Mori Masala can be a healthy dish. Shark is a great source of lean protein and omega-3 fatty acids. The spices like turmeric and ginger have anti-inflammatory properties. However, it is moderately high in saturated fat due to the coconut, so it should be consumed in moderation as part of a balanced diet.
Small varieties of shark, often called 'Mori' in Goa, are ideal. Look for baby shark or dogfish at your local fish market. Ensure it's fresh for the best taste.
Absolutely. This masala base works wonderfully with other firm-fleshed fish like kingfish (surmai), pomfret, mackerel (bangda), or even prawns. Adjust the cooking time based on the thickness of the fish.
To reduce the heat, you can add a splash of thick coconut milk or a teaspoon of sugar to balance the flavors. For the next time, use fewer red chilies or opt for a milder variety like Kashmiri chilies.
While fresh coconut provides the most authentic taste and texture, you can use coconut milk as a substitute. Use about 1 cup of thick coconut milk and 1/2 cup of thin coconut milk instead of the grated coconut and water for grinding. Add the spice powders directly to the pan after sautéing the onions.