Mori Masala Recipe (Shark Masala)

Introduction:

Mori Masala is a traditional dish made with shark (referred to as "mori" in some regions of India), known for its robust flavors and aromatic spices. This seafood delicacy is especially popular in coastal regions where fresh shark is readily available. The dish features tender pieces of shark cooked in a rich, spicy masala, making it a favorite among seafood enthusiasts. Mori Masala pairs well with steamed rice or flatbreads like chapati and naan.

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Ingredients:

500 grams mori (shark), cleaned and cut into bite-sized pieces

2 tablespoons oil (preferably coconut oil)

1 large onion, finely chopped

2 tomatoes, finely chopped

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 tablespoon ginger-garlic paste

2 green chilies, slit

1 tablespoon red chili powder (adjust to taste)

1 teaspoon coriander powder

1/2 teaspoon garam masala

2 tablespoons tamarind pulp

1/2 cup freshly grated coconut (optional)

Salt to taste

Fresh coriander leaves, chopped, for garnish

Instructions:

Preparation of Mori:

Start by thoroughly cleaning the shark pieces. Rinse them under cold water and pat them dry. Set aside.

Cooking the Base:

Heat oil in a heavy-bottomed pan over medium heat. Add mustard seeds and cumin seeds, allowing them to splutter.

Add the finely chopped onions and sauté until they become golden brown.

Add the ginger-garlic paste and green chilies to the pan. Cook for another 2 minutes, stirring continuously until the raw aroma disappears.

Adding Tomatoes and Spices:

Stir in the chopped tomatoes and cook until they soften and begin to break down.

Add turmeric powder, red chili powder, and coriander powder. Mix well to combine the spices with the tomato-onion mixture.

Cooking the Shark:

Add the cleaned shark pieces to the pan. Stir gently to coat them with the masala.

Cover the pan and let the shark cook for about 10 minutes on medium heat, stirring occasionally to ensure even cooking.

Adding Tamarind and Coconut:

Once the shark is partially cooked, add the tamarind pulp to the pan. This will add a tangy flavor to the dish.

If using, add the freshly grated coconut to the pan and mix well. The coconut adds a rich texture and balances the spices.

Continue cooking for another 5-7 minutes until the shark is tender and fully cooked.

Final Touches:

Sprinkle garam masala over the dish and mix gently.

Taste and adjust the seasoning if needed. If the masala is too thick, you can add a little water to reach the desired consistency.

Garnishing and Serving:

Garnish with freshly chopped coriander leaves.

Serve the Mori Masala hot with steamed rice, chapati, or naan.

Conclusion:

Mori Masala is a delicious and hearty dish that brings out the best in shark meat. The combination of spices and the tangy tamarind flavor make this dish a perfect choice for a flavorful meal. Whether enjoyed as a main course or served at special occasions, Mori Masala is sure to be a hit with those who appreciate rich and spicy seafood dishes.