Mori (Shark)Mutton
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
750gms.Shark Meat250gms.Shallots(Red Onions)50gms.Ginger Root50gms.Garlic Cloves2.5tbsps.Ba-aji's Bottle Masala1.5tbsps.Coriander Cumin Powder1tbsp.Red Chilli Powder2tsps.Turmeric Powder7-10 Dried Kokums(dried Mangosteen Skins)2tsps.Turmeric Powder1tsp.Asafoetida(Hing)Powder6tbsps.Sesame OilMASALA(SPICE) POWDER50gms.shredded Dry Coconut2tbsps.Coriander seeds1tbsp.Sesame Seeds1tbsp.Ba-aji's Garam MasalaTIPAll the Masala Powders are available in my "Komal 53's Traditional Indian spices,Pickles and Chutneys Cook Book" on Spark Recipes.
PREPARATION
Peel and cut Shark meat into bite size pieces.Wash clean and apply Salt to taste and 1 tsp.Turmeric Powder to it.Cover and keep aside.
Finely chop the Shallots and fresh Coriander Leaves.Grind the fresh Ginger Root and Garlic Flakes together to a fine paste.Mix the 2.5 tbsps.of Ba-aji's Bottle Masala, 1.5 tbsps.Coriander-Cumin,1tsp.Turmeric ,1tbsp. Chilli Powders with the Ginger-Garlic Paste well and apply to the Shark Meat.Marinate covered for 30 minutes.Add the dried Mangosteen Skins(Kokum) and cover till needed.
Dry roast the shredded Dry Coconut, Coriander Seeds and the Sesame Seeds separately on a griddle till aromatic and crisp.When cool to room temprature,grind together with the Ba-aji's Garam Masala Powder and keep ready.
METHOD
Heat Oil in a non-stick Wok and reduce heat to low.Add the finely chopped Shallots and saute on low flame till brown and crisp.Add the Asafoetida Powder and saute for 1 minute.
Stir in the marinated Shark Meat and stir well.Cover and cook till almost done----8-10 minutes on low flame. Add ground Dry Coconut and Spice Powder and gently mix it in well.If wanted add a little Water to make a Gravy of desired consistency.Cover and cook for 5 minutes more.Garnish with finely chopped Coriander Leaves and serve hot.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Peel and cut Shark meat into bite size pieces.Wash clean and apply Salt to taste and 1 tsp.Turmeric Powder to it.Cover and keep aside.
Finely chop the Shallots and fresh Coriander Leaves.Grind the fresh Ginger Root and Garlic Flakes together to a fine paste.Mix the 2.5 tbsps.of Ba-aji's Bottle Masala, 1.5 tbsps.Coriander-Cumin,1tsp.Turmeric ,1tbsp. Chilli Powders with the Ginger-Garlic Paste well and apply to the Shark Meat.Marinate covered for 30 minutes.Add the dried Mangosteen Skins(Kokum) and cover till needed.
Dry roast the shredded Dry Coconut, Coriander Seeds and the Sesame Seeds separately on a griddle till aromatic and crisp.When cool to room temprature,grind together with the Ba-aji's Garam Masala Powder and keep ready.
METHOD
Heat Oil in a non-stick Wok and reduce heat to low.Add the finely chopped Shallots and saute on low flame till brown and crisp.Add the Asafoetida Powder and saute for 1 minute.
Stir in the marinated Shark Meat and stir well.Cover and cook till almost done----8-10 minutes on low flame. Add ground Dry Coconut and Spice Powder and gently mix it in well.If wanted add a little Water to make a Gravy of desired consistency.Cover and cook for 5 minutes more.Garnish with finely chopped Coriander Leaves and serve hot.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 423.8
- Total Fat: 24.4 g
- Cholesterol: 63.8 mg
- Sodium: 512.5 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 3.0 g
- Protein: 29.4 g
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