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.

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

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

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Shark gravy(Mori ambat with teppal)

We ate fish at home after a very long time. Sig’s beautiful fish curry recipes and pictures had started fish cravings in me. Thanks to Asha’s links of Sumeet mixer, I have a very good mixer which makes very smooth paste. So I wanted to try some fish dishes that require real smooth paste. My hubby being a great fish fan, I thought he would enjoy aayi’s fish dishes.

So we went to Chinese market here to buy some fish. To our disappointment, we didn’t find many familiar fishes. Then I saw a piece of shark (mori) which looked very fresh. There was one more fish which looked familiar and we bought those two. The guys who were cleaning the fish didn’t agree to de-skin mori – this is one of the toughest fishes to clean. Removing the thick skin off the fish takes forever if you don’t know how to do it. Luckily they had cleaned the fish(it smells real bad if the insides are not removed) but had only the skin on.

At my native, mori is one of the most loved fishes. The day people get this, they have a big feast. At my home, this was not very frequent since removing the skin of this fish is very hard. Aayi used to ask the maid or someone else to clean it. As I said, this fish has a very peculiar smell which is not loved by many. So when we bought it here, my parents were very skeptic about cleaning the skin – the fish cannot be eaten with skin on since it is very hard and thick. I took about 30mins to clean it well (everyone was surprised that I could clean it, considering I have never attempted to clean it anytime before). Aayi made this delicious gravy. Everyone liked it very much.

Things to remember:
– The skin is real hard and thick, so it has to be removed before cooking this fish.
– The fish has only one hard bone in the center, it does not have any other bones. So usually it is cut into small 1″ by 1″ square pieces. They slightly increase in size after cooking.
– Wash them very well in water.
– Do not cook them for a long time.

15 pieces of shark(mori)
1 cup fresh/frozen coconut
6-7 red chilies
1/2 tea spn chopped ginger
1/4 tea spn turmeric powder
4-5 sichuan pepper(teppal)
2-3 kokum pieces
2 green chilies

Grind together red chilies, coconut, ginger, turmeric powder into a very smooth paste.
Cook the paste with enough water, slightly crushed teppal, slitted green chilies, kokum, salt and cook. When the gravy starts boiling, add fish pieces and cook for about 3-4mins (when it comes to a rapid boil. Do not boil for long after adding pieces, they become paste if cooked more).
Serve hot with rice. Top with few drops of coconut oil while eating, this increases taste.

Serves : 3-4
Preparation time : 15mins

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Fish fry with green masala

My brother and sis-in-law live in Bangalore. While chatting with them last week, SIL said she was preparing the fish fry. So I asked them to prepare the green-fry and click some pictures for me. At my native, Aayi prepares two types of fries. One with normal masala and the other is green-fry.

I think the green-fry originated from “Pathrani machi” (fish with green masala wrapped in banana leaves). But shallow frying gives this dish a very different taste. Try this and I am sure you all would love this.

Pomfret is used for the fry while clicking the pictures. This fry usually goes well with river fishes (fishes that have many scales). But it was equally good with Pomfret also. I do not think Mackeral (Bangada) would go well for this.

4-5 fish pieces
1″ ginger piece
3-4 garlic cloves
3-4 green chilies
3-4 strands coriander leaves
1/2 cup sooji(rava)
1/4 tea spn tamarind extract (or 1 tea spn thick juice of tamarind)

Rashmi used few Pudina(Mint) leaves along with coriander leaves and it tasted simply superb.

Make a paste of coriander leaves, green chilies, tamarind, ginger, garlic and salt without adding much water. Apply this paste to fish pieces and leave it for around 30mins.
Roll the fish in sooji and shallow fry on tava.

Serves : 2-3
Preparation time : 15mins (excluding marination time)

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Fish curry (Tepla ambat)

This ambat/curry is the most popular konkan curry I ever wanted to share here. As I said earlier, two types of fish curries are very famous at North Kanara. One of them is Tepla ambat (gravy with teppal Tepla meaning ‘with teppal’ and ‘ambat’ meaning ‘curry’) kande ambat.

The distinguishing taste to this gravy comes from ‘teppal’ and ‘kokum’. A few days back, one of my reader Mugdha sent me the same recipe where in she had specified tamarind juice instead of kokum.

Fishes like bangda(Mackeral), Surmayi(Iswan or Viswan or king fish) or pomfret are used for this dish. This gravy tastes great when prepared very spicy. The traditional gravy is of bright red color. Use Kashmiri chillies if available. The masala should be ground to a very very smooth paste to get the best taste.

Fish pieces 10
Coconut 1 and 1/2 cups
Red chillies 6-7
Ginger 1″ piece
Teppal 5-6
Turmeric a pinch
Kokum pieces 2-3 or thick tamarind juice 1/2 tea spn

Grind coconut with red chillies, ginger and turmeric to a very very smooth paste (grind till the blender/mixer becomes real hot :D) .
Add a tea spn of water along with teppal in a mortar and slightly crush with pestle(only till a white juice is got. The Teppal should not be ground to paste). Some people discard the teppal at this stage and use only the white juice of it, but I like the teppal also in the curry so that the teppal leaves more aroma in the curry as time passes.
Heat the ground masala with sufficient water to get a gravy. Add teppal, kokum pieces(or tamarind juice), salt and cook till the gravy starts boiling. Now add fish (Do not add fish before this, if you do, the fish becomes paste by the time the gravy is cooked) and cook till the fish turns color to white (fish takes around 5-10mins to cook completely).
Serve hot with rice after atleast 2-3 hours from cooking. The taste of gravy increases more on the next day. So prepare it the pravious day and refrigerate it such that next day, you’ll realize how tasty it has become.

Serves : 4
Preparation time : 20min

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Mangalore masala fish

I bought one pomfret hoping to make the ‘masala fish’ that we got in “Curry House”, Bangalore. Unfortunately, when I serached on the google, I could not get the exact recipe for it. But I knew how it should taste and I got one recipe which looked more or less like the one I was searching for. When I prepared it, it was quite different from the one I was searching for, but the taste of it was superb. So here is the recipe.

Pomfret 1
Dry roasted coconut 2 tea spn
Lemon juice 1 tbl spn
Onions 1/2 cup
Red chillies 10
Garlic 3
Ginger 1″ piece
Cinnamon(dalchini) 1″ piece
Cloves 3
Vinegar 1 tea spn
Banana leaves or foil (to wrap)
Oil 1 tea spn

In the picture, I reduced the amount of red chillies to make it less spicy. I liked the thick coating of the masala on fish, this can be reduced if you wish to have a thin masala layer.

Clean the fish. Make 2-3 slits in the fish with a sharp knife. Rub lemon juice and salt on the fish and keep it aside for 1hr.

Heat oil and fry finely chopped onions till slightly brownish. Take out one tea spn of onions and keep aside to be used later in the dish. Add coconut to remaining onions and fry for 4-5mins. Grind it with ginger-garlic, cinnamon, chillies, cloves, vinegar and salt without adding water.
Add the onions (preserved earlier) to the masala. Rub the masala on the fish to make a thick/thin coating. Wrap it in banana leaf or foil.

Preheat the over to 400F. Bake the fish for 25-30min. Open the oven after every 10mins and turn the fish.

Serves : 2
Preparation time : 45min

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Fish Curry (Alle Kande Ambat)

alle kande ambat

In last few days, the number of Konkani visitors to my blog as well as Konkani recipe requests have significantly increased. So I have realized that, I am moving away from the basic idea of my blog. So now on, for few days, I am going to blog about very specific Konkani recipes.

We prepare two specific type of fish curries. One is called Kande Ambat (Onion curry) and other is Teppla ambat (Curry using teppal ). But for mackerel(bangda) gravy, we add ginger too and call it alle kande ambat (ginger onion gravy).

1 cup fresh/frozen coconut
3/4 cup onion
7-8 fish pieces
1/2 tea spn tamarind extract or kokum
1 green chili
5-6 red chilies
2" piece ginger

Grind together coconut, red chillies, tamarind(if using kokum, add them later when the gravy is boiling) and 1" piece of ginger to a very smooth paste.
Heat oil,fry chopped onion and remaining ginger(cut into small pieces) till they turn slightly brownish. Add the ground masala, green chili(slitted into two) and salt. Cook for 5min. Now add the fish pieces and cook till the color of the fish changes to white.

Note: Fish curry tastes well after 8-10hrs.

Serves : 4
Preparation time : 20min


alle kande ambat1

alle kande ambat2

alle kande ambat3

alle kande ambat4

alle kande ambat5

alle kande ambat

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Kokum Fish (Sola bangade)

Spicy Mackerel with Kokum

Isn’t that very tempting??

This is a Marathi dish I guess, because aayi learnt it from pachi(aayi’s sister). The burst of flavor in the mouth when you taste this is amazing.

Some of my bachelor friends keep asking me about easy to do dishes. So I think they will definitely like this one.

Preferably Bangada(Mackerel) is used for this. I haven’t tried this with any other fish, but prawns can also be used in the place of bangada. It tastes great.

We call it Bangade kholu(Mackerel pickle) or sungata kholu(Prawn pickle) in Konkani.

4-5 big mackerel (or prawns 1/4 kg)
6 big cloves of garlic
1 tea spn Coriander powder 
A pinch Turmeric powder
1 tea spn Chilli powder
6-7 Kokum pieces

Mix crushed garlic, coriander powder, chilli powder, turmeric and salt.
Heat oil and fry the mixture for 1 min.
Add fish or prawn.
Add half cup water (If prawn is used, fry it for sometime before adding water).
Now add kokum pieces.
Cook till the fish is completely cooked (The color of the fish changes from transparent to white).
Serve hot.

Serves : 4-5
Preparation time : 15min

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Fish fry


Finally I am happy to say, I can cook fish!!!. This was my weak point for a long time. I recently tried this delicious Bangda(Meckeral) fry and it was great.

As I said earlier, since I am from North Kanara, a coastal area, we used to get very fresh river and sea fish. Unlike my brother, who is a great fan of fish, I seldom liked fish. One small piece of fish, thats all I could eat in a meal. That too, I liked the fried fish more than fish curry.

While in India, even though we used to go out and have fish, we never used to order fish fry. The reason being, in almost all restaurants it used to be deep fried one and my brother hated deep fried fish. So we used to wait until we went to our native during some vacations to eat this delicious dish.

4 fish pieces
1/2 tea spn crushed garlic
1/4 tea spn tamarind extract
1 tea spn red chili powder
2 tbl spns Sooji (rava)

Clean fish and apply crushed garlic, tamarind, chili, salt to the pieces and leave it for around half an hour.

Heat tava and put one tea spn oil. Roll the fish in sooji so that there is a coating of it around fish.


Fry on a low flame on all sides.

Serve hot with rice and Kande tamboli.

Serves : 4
Preparation time : 20min

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