Shark gravy with garam masala(Mori – garam masale ambat)

There are few days when no matter how much you try, you can’t get yourself to do something. We are having a horrible weather here, sometimes too cold and windy. So all I want to do these days is sleep :). So I have been not keeping up with my pace of one recipe every alternate day. I could not even work on so many improvements which I wanted to do to the blog. Anyway, I am hoping to get adjusted to this weather soon. When the weather is this bad, all I can think of is some hot and spicy dish prepared by aayi. One dish that is lingering in my mind is this spicy shark gravy.

This is one of my all time favorite recipes. Its been sitting in my drafts for a long time now. Aayi had cooked this for us when she visited us 3 months ago. I had posted the traditional shark gravy recipe sometime ago. This recipe with garam masala is one of my aayi’s creations. Since shark pieces look/taste something like chicken, she makes this. At my home, we all like this more than the traditional recipe. Its absolutely yummy. We love to eat this with chapathis.

Read more about shark here.

Ingredients:
15 pieces of shark (mori)
1 tea spn coriander seeds
8 cloves
1/2 inch cinnamon
3/4 tea spn fennel seeds(badishepi)
3/4 tea spn shah jeera
4 peppercorns
1 tea spn poppy seeds
1/2″ piece nutmeg
4-5 red chilies
1 and 1/2 cups frozen/fresh coconut
3/4 cup chopped onion
1 tea spn ginger-garlic paste
1/2 cup chopped tomatoes
3-4 strands coriander leaves
Oil
Salt

Method:
Heat oil and fry coriander seeds, cloves, cinnamon, fennel seeds, shah jeera, peppercorns, poppy seeds, nutmeg for sometime. When they are half done, add red chilies and fry for sometime. When a nice aroma comes out, add 1/4 cup onion and fry till onions turn slightly brownish. Add coconut and fry for about 3-4mins. When it cools to room temperature, grind this to a smooth paste.
Heat oil and fry remaining onion till they turn brownish. Add ginger-garlic paste, fish pieces and fry for about a minute. Now put tomato pieces, fry for a second and then add masala and salt. When it starts boiling, garnish with coriander leaves.
Serve hot with rice or chapathis.

Serves : 3-4
Preparation time : 20mins

17 Comments for “Shark gravy with garam masala(Mori – garam masale ambat)”

says:

The weather took us by suprise here too! I’ve also been sleeping more than usual these last few days- taking naps; the change in weather must be hard on the body, and all I could think of was something hot and spicy prepared by your aayi too! So, I made daalitoy tonight… 😀

But certainly this fragrant-looking gravy dish would also perk me up!

Rashmi Prabhu

says:

Hi Shilpa, I had a request: could u please put in the recipe for ‘gajbaje’?? its a mishmash of all veggies (esp corn) and ambadi…i really miss it. Thanks in advance 🙂

Shilpa: Rashmi, please put all your recipe requests in “recipe request page“. Gajbaje recipe is on the site.

Mitushi Banerjee

says:

Never tasted shark. Do u think if i substitute it with chicken it would taste good? Love all ur recipes!

Shilpa: Yes Mitushi. Chicken would also taste great in this gravy.

swati

says:

Hi Shilpa,

I am so hooked to your blog , that this is the first site which I visit after switching on my laptop . I really love your recipes n simplicity which u present them.

Admirable job.

says:

I want to know how to prepare puree from tamatoes.

Thanks a lot

Shilpa: Cook tomatoes(whole) in water for about 7-8mins. Take out tomatoes, remove skin and grind them to get the puree.

Smita B

says:

Hi Shilpa,

Wonderful job..jst love your website..i always refer to your site if i have to cook a new dish…I am looking for the recipe of chole biryani..can u pls put it up..I am unable to open the recipe request link…hence putting it here..

thanks

Shilpa: I am moving your request to Recipe request page. I will look for the biryani recipe.

says:

will u please tell me how to do tamatoe puree for gravies. Hope to get a suggestion or idea from u soon. Ur site is really wonderful and recipes r mouth watering. Keep up ur good work, which will encourage us to go to kitchen and learn something good.

shameen K.

Shilpa: Cook tomatoes(whole) in water for about 7-8mins. Take out tomatoes, remove skin and grind them to get the puree.

LOVEY

says:

Hi Shilpa

Thanks for the recipe. This type of curry is prepared for almost all meaty fish types. I had tried this earlier from my in-laws at Coorg. It goes well with Ragi balls.

We are facing summer now, very hot, can you enlighten us with something cold.

Thanks a lot.

Raji

says:

Hi Shilpa,
I have been searching for shark for long, do they call it shark or something else in the chinese stores?

Bye
Raji

Shilpa: Raji, I think it is called shark in the chinese store. The one where I went, no one speaks English, I pick out fishes just by guess work (I buy only those that I can recognize).

shobha shetye

says:

Dear Shilpa
I luved ur website. Do you know how to make dried more and how do I clean it? I am going to follow your masale recipe.
Thanks
Shobha

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