Spicy Seafood Curry With Malwani Flavor
This fish has got many names like ‘Mori’, ‘Mushi’ and other local names. All the names sound funny when first heard, but a true seafood lover doesn’t bother with names of the fish; all that they are concerned about is the taste.
Nowadays having seafood is a luxury. Let me explain. Yesterday I went to buy pomfret. There was a good looking group of 3 pomfrets. I thought of negotiating for the price. The seller was rudely saying Rs. 800 and I negotiated for Rs. 600. She said she will not bargain further but Rs. 700 is what she finally agreed to. I felt Rs. 100 was a decent bargain and so I made up my mind to buy these fish and told her to cut all 3 into medium sized pieces. After hearing me, she literally screamed and said , “I was talking about only one pomfret and not all 3, if you want all 3 then pay me Rs. 2000”.
I almost fainted after hearing this and then decided to buy this baby shark fish. I think nowadays prawns, sardines and bombay ducks are affordable. All other fish like pomfret, king fish, lobsters are just becoming dream delicacies. How bad!! 🙂
Equipment and Utensils
Flat metal spoon
Mixer or Blender
250 grams (2 small sharks) Medium Sized Shark Pieces
1 tablespoon Vegetable Oil
4-5 Dry Kokams
½ teaspoon Salt
6-7 Black Pepper Corns
1 inch piece of Cinnamon
2-3 Green Cardamom
1-2 Green Chillies
Dry Masala Powders
1 teaspoon Multi-Spice Masala
¾ teaspoon Red Chili Powder
½ teaspoon Turmeric Powder
Fried Onion & Fresh Coconut Gravy Paste
120 grams (1 Big) Onion roughly sliced
5 grams (4-5 big) Dry Kashmiri Red Chillies
10 grams Garlic
5 grams Ginger
25 grams (¼ cup) Freshly Grated Coconut
1 tablespoon Vegetable Oil
Put 1 tablespoon oil in a frying pan and keep it on medium heat.
When oil gets heated, add roughly sliced onions which are cut for gravy paste.
Keep stirring till onions turn brown. It will take 7-8 minutes.
Add red chillies, ginger and garlic pieces.
Roast them for 2-3 minutes.
Now add freshly grated coconut and keep frying.
Turn off the heat when the mixture turns dark-brown.
Let this mixture cool.
Add this cooled mixture to a mixer jar.
Grind for 1 minute.
Remove the lid carefully.
Test by rubbing a little of the mixture between thumb and forefinger.
Finely ground paste should not feel gritty.
If necessary, grind for another few seconds.
Again keep the frying pan on medium high flame with 1 tablespoon oil to heat.
add all ingredients mentioned under the tag ‘For Tempering’.
Add Onion & fresh coconut paste which we made earlier.
Roast everything together till you see oil separated.
At this time add all ingredients mentioned under the lable ‘dry masala powders’.
Add kokum pieces too.
Mix everything together and lower the flame.
Let the gravy simmer for 1 to 2 minutes.
Add shark pieces and salt, make sure that all shark pieces are coated well with gravy.
Check for seasoning and let the gravy simmer for 2 more minutes.
Preparation Time: 20 minutes
Cooking Time: 14 minutes
Number of Servings: 4
Total Calories: 672.11 Kcal
Fat: 43.80 gm
Protein: 43.82 gm
Carbohydrates: 40.51 gm
Iron: 12.76 mg