Shark Curry
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Shark Curry, popularly known as 'Mori Curry' in Goa and Konkan, is a robust and highly nutritious seafood dish. This recipe features chunks of firm baby shark meat cooked in a spicy and tangy coconut-based gravy enriched with 'Triphal' (Sichuan pepper). The meat of the shark has a unique texture that absorbs the bold flavors of red chilies and tamarind without breaking apart. Its taste is intensely savory with a characteristic pungency that makes it a favorite among seafood connoisseurs. This curry is a celebrated coastal specialty, traditionally served with steamed rice or thick rice bhakris.
Ingredients
Cooking Instructions
Tips & Secrets
- Using baby shark (Mori) is the secret to getting the most tender and flavorful meat.
- Crushing the Triphal slightly before adding helps release its unique citrusy-peppery aroma.
- Shark meat needs a good amount of tang; don't be afraid to use a bit more tamarind.
- Ensure the coconut paste is ground extremely smooth for a professional-grade gravy.
Nutritional Information(Per 250g)
280 kcal
24g
16g
8g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.