Spicy Indian Shark curry [Mori Ambat(konkani)]

Mori Ambat (konkani) or Indian Shark spicy curry most of you might like it. Even its kabab fry is just mouthwatering. Most time we fry the Shark cubes. This time thought of making a spicy curry as sardine was kept as an option for fry at lunch. So we had a combo of Shark curry along sardine fry. Yummmmm! Shark fish is cleaned and sold in markets, so it can be prepared in less time as one need not spend time cleaning them.

Indian Shark cubes, Grated Coconut – 1 cup, Roasted Red Chillies – 8- 10,  Tamarind – Small Marble Size, Few curry leaves, Roasted coriander seeds – 2 small tbsp, Ginger – 1 Pieces fine chopped, Onion – 1 Small finely chopped, Green Chilly – 2-3, Salt as required

• Prepare a finely ground masala using grated coconut, Red Chillies, Coriander seeds, Tamarind and water. 
• Transfer it to deep bottomed vessel, add finely chopped ginger, and green chilly pieces. 
• Add sufficient water, salt, and bring to boil. 
• Meanwhile fry the onions to transparent, the curry leaves and add it along the boiling masala.
• Lastly add the Shark cubes and cook for a min and just off the burner.
• The fish pieces get cooked into the hot gravy, so take care not to over boil the curry.
• Serve hot along steaming boiled rice and fish fry.
• You will just enjoy the grand fish lunch hmmm.

Mori Ambat (konkani)

Note: Use the Byadagi red chillies as they give exotic red color to the fish.