Mori - hinga uddaka ghalnu randai / Small Shark curry with hing Tadka.

Mori - hinga uddaka ghalnu randai / Small Shark curry with hing Tadka.

** Clean and rinse well 3 medium sized Mori / Small sharks. Apply a little bit of salt, keep aside.

** For Masala : Grind 1 heaped cup of freshly grated Coconut, 8-10 Kashmiri Red chillies with a small marble sized tamarind to a fine paste. 

** Add water and bring to required thick gravy consistency. Bring to a boil. Add the cleaned and washed Mori/shark to the curry, salt to taste and 2 tblsp of prepared hing water (if using hing powder leave this out). Simmer for a few minutes. Lastly add 2 tsp of coconut oil to the curry. It takes about 3-4 minutes only for the fish to cook, so do not overcook them.

If using hing powder, then heat 1 tblsp of coconut oil and add 2 tsp of hing powder. Add this to the curry and remove from heat. Mori / Shark curry is ready. Serve hot with rice.

Note : I have not added tamarind while grinding the masala as i have added hogplums. If using hog plums wash them and slice the sides and add all together while boiling the masala before adding fish.

** Note : For Preparing Hing Water : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is hing water. You can keep this in the fridge and use sparingly as and when needed. We GSB / Sarawath Konkani people usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc.