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.

Course Dinner, Lunch, Main Course

Cuisine East-Indian, Indian

Keyword baby shark curry, shark curry

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 257kcal

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.

Nutrition