Mori (Shark)Mutton
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Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Mori (Shark)Mutton calories by ingredient
Introduction
This is a popular Konkani preparation------particularly with those who don't eat Chicken or Meat.It tastes like Red Meat but cooks really fast.In fact if made a day earlier and kept overnight before serving,it acquires a richer taste. This is a popular Konkani preparation------particularly with those who don't eat Chicken or Meat.It tastes like Red Meat but cooks really fast.In fact if made a day earlier and kept overnight before serving,it acquires a richer taste.Number of Servings: 6
Ingredients
-
750gms.Shark Meat
250gms.Shallots(Red Onions)
50gms.Ginger Root
50gms.Garlic Cloves
2.5tbsps.Ba-aji's Bottle Masala
1.5tbsps.Coriander Cumin Powder
1tbsp.Red Chilli Powder
2tsps.Turmeric Powder
7-10 Dried Kokums(dried Mangosteen Skins)
2tsps.Turmeric Powder
1tsp.Asafoetida(Hing)Powder
6tbsps.Sesame Oil
MASALA(SPICE) POWDER
50gms.shredded Dry Coconut
2tbsps.Coriander seeds
1tbsp.Sesame Seeds
1tbsp.Ba-aji's Garam Masala
TIP
All the Masala Powders are available in my "Komal 53's Traditional Indian spices,Pickles and Chutneys Cook Book" on Spark Recipes.
Directions
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.