Sunday, March 1, 2015

Moriche Mutton - Shark in Garam Masala

Moriche Mutton is not actually mutton at all! You see, Mori is Indian shark. It is devoured in GSB community. Since it has just one bone, it can easily be cut into bite sized pieces. It is then cooked using coconut-garam masala gravy. The curry looks similar to mutton curry and hence, the name - Moriche Mutton!
In Mumbai, fisherwomen de-skin the mori for you as it's very tough to do at home. Also remember that while cooking, add water only on need basis as it leaves lots of moisture.
Moriche Mutton
Shark in Garam Masala Gravy
1 Mori/shark fish, de-skinned, cut into bite sized pieces - about 3 cups
salt to taste
1/2 tsp. turmeric  powder
Green Paste
1/4 cup cilantro
3-4 garlic cloves
1" ginger
3-4 green chilies
1 tsp. lemon juice
Roast one after the other
Few drops of oil
4 - 1" pieces of Cinnamon/Dalchini
7 Cloves/Lavang/Long
4 Green Cardamoms/Velchi
12-15 Black Peppercorn/Miri
1/2 tsp. Fennel Seeds/Badishep
1 tsp. Cumin Seeds/Jire
2 tbsp. Coriander Seeds/Dhane
5 Red Chilies
1/2 tbsp. Poppy Seeds/Khus Khus
1 cup Desiccated Coconut (or 1/2 cup fresh coconut + 1/2 cup dry coconut)
1 cup Onion, roughly sliced
1 tbsp. oil
2 tbsp. finely chopped onion
1/2 tsp. turmeric powder
You will also need
1 tsp. tamarind pulp/paste
1 tbsp. minced cilantro
Suggested Accompaniment
Plain Rice or Tandlachi Bhakri
Soul Kadhi
Salad (Lemon wedges, sliced onion)
1. Cut mori into bite sized pieces. Marinate with salt, turmeric powder and green masala paste.
2. Heat a few drops of oil in an iron kadhai. Roast all the spices one after the other till they are uniformly roasted. Fry coconut & Onion separately till uniformly browned.
3. Grind all the spices, onion and coconut to a smooth paste, adding tamarind pulp and little water for grinding.
4. Heat oil in a heavy bottomed saucepan. Add chopped onion and turmeric powder. Sauté till soft.
5. Add marinated Mori pieces, ground masala and 1/4 cup water. Adjust water later if necessary. Adjust for salt.
6. Bring to boil. Switch gas to low. Let it simmer.
7. switch off the gas. Cover and let it stand for 10 minutes before serving.
1. De-skin Mori from the fish monger, if possible as it's very tough to get rid of the skin at home.
2. Add water only if needed as this fish leaves lots of moisture while cooking.
3. Always roast coconut the very last. As it's browned, add poppy seeds in the roasted coconut and roast again for few seconds. Otherwise it will be difficult to fry poppy seeds without burning.
4. You can either use fresh or desiccated coconut or half of desiccated and half fresh coconut for this recipe.
5. Follow the above recipe to make "Moriche Suke", but let moisture evaporate completely and let masala stick the mori pieces to serve as dry curry.

Moriche Mutton with Plain Rice


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