Every once in a while, mom made "Mori" - baby shark that was available in the Mumbai market. Mori is a special fish which needs to be deskinned by the fisherwomen. But once cleaned, it has just one center bone that makes it easier to eat especially for the people who don't eat fish due to its bones.
Mom made mori several ways. She made it Konkani way by making hingaudak but it was called Mori Randai or Malvani curry by using garam masala, which was called moriche mutton. The same curry was made in a dry version, which then was called moriche suke. Sometimes she simply fried it.
Very rarely, mom got dried mori. This was treated little differently. The usual orange curry was prepared but for dried fish, it was made hotter and spicier. and it was always tempered with a substantial amount of garlic cloves.
I found this dried mori - product of Sri Lanka - at our local Indian Stores. So I remembered my mom's curry.
Sukil Mori Randai
Dried Baby Shark Curry
1 packet Dried Mori/Baby Shark
Salt (use only if necessary - read notes)
Grind to a smooth paste
1 cup fresh coconut
1 tsp. coriander seeds, roasted
15 byadgi chilies, roasted (This curry is spicy!)
5 cloves garlic
2 tsp. tamarind pulp
1/2 tbsp. coconut oil
7 garlic cloves, sliced or smashed
1. Soak mori in warm water.
2. Grind masala to a fine paste.
3. Drain mori. Place in a saucepan.
4. Pour masala and 1 cup water.
5. Bring to boil.
6. Switch gas to low. Let it simmer.
7. Heat a small saucepan. Heat coconut oil
8. Add garlic cloves and fry till they are brown.
9. Immediately drizzled the tempered oil with garlic into the curry.
11. Switch off the gas immediately.
12. Serve with plain rice.
1. Dried fish already has plenty of salt since salt acts as a preservative. So adjust salt only as needed.
2. I got the packet of dried mori which was pre-cleaned and boneless.
3. I recently came to know that Mori is also known as Mushi in Indian vocabulary.