Baby Shark Curry
Shark curry is a classic fish curry made with East Indian bottle masala and a baby shark called moshi or mori. This is probably one of the simplest and easiest recipes to make within minutes.
![A glass bowl with East Indian Curry](https://eastindianrecipes.net/wp-content/uploads/2023/01/Indian-Fish-Curry-Baby-Shark-Fish-Curry4.jpg)
Growing up mom would often make baby shark fish curry. Sometimes it would be this spicy curry and sometimes it would be a coconut curry with pumpkins.
Ingredients and substitutes
- Fish – this curry is made with baby shark fish but you can also use other fish. In fact, you can even use prawns and other seafood for this recipe
- Tamarind– you can use a lime size piece of fresh tamarind soaked in ¼ cup water or you can use a tamarin concentrate like me. The concentrated tamarind is very sour so use less and add more if necessary.
- Ginger garlic – Always use fresh ginger and garlic. I used large garlic cloves but if you use small or medium I suggest you add are few more to the recipe.
- Bottle masala – is a traditional East Indian spice mix made with 18 different spices that cannot be substituted. If you don’t have this spice mix use 1 tbsp cayenne, 1 tsp cumin, 1 tbsp coriander powder, and 1/2 tsp garam masala for this recipe.
![A bowl with shark curry.](https://eastindianrecipes.net/wp-content/uploads/2023/01/Indian-Fish-Curry-Baby-Shark-Fish-Curry5.jpg)
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Ingredients
- 1 lb Baby shark fish cut into pieces
- 2 tbsp Cooking oil
- 1½ tbsp Bottle masala
- 10 large Garlic cloves finely chopped
- 2 inches Fresh ginger finely chopped
- 2 large Green chilies Sliced
- 1 large Tomato Chopped
- ½ tsp Tamarind paste or marble size fresh tamarid
- 1 tbsp Rice flour
- ½ tsp Salt
- ½ tsp Black pepper
- 1 cup Water divided
Instructions
- Saute – In a skillet over medium heat, saute the oil, ginger garlic, and green chilies for a minute.2 tbsp Cooking oil, 10 large Garlic cloves, 2 inches Fresh ginger, 2 large Green chilies
- Masala – Add bottle masala, Chopped tomato, and tamarind paste, Add 1/2 cup water and saute until fragrant.1 lb Baby shark fish, 1½ tbsp Bottle masala, 1 large Tomato
- Fish – Gently add the fish pieces and season with salt and pepper. Add the chopped cilantro/coriander leaves and add an additional 1/2 cup of water.½ tsp Tamarind paste, ½ tsp Salt, ½ tsp Black pepper, 1 cup Water
- Simmer – Bring to a boil and simmer for 10 minutes or until the fish is tender. Pro tip – fish is tender and cooks quickly in 10 to 12 minutes. Cook fish is tender so do not stir the curry too much.
- Thicken – Combine the rice flour with 1/4 cup water and add it to the curry. Simmer until thick. Taste and adjust seasoning and sourness. Pro tip – if necessary add more tamarind paste, salt, or chilies.1 tbsp Rice flour
- Garnish – when ready, garnish with more fresh cilantro/coriander leaves and sliced chilies. Serve with basmati rice.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you