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Moryanche Tondak

By on March 22, 2017
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Moryanche Tondak

Makes 4

Baby shark                         400 grams
Finely chopped onions     3 medium  (220 grams)
Red dry chillies                   8 nos
Dry coriander seeds          1 teaspoon
Cumin seeds                       ½ teaspoon
Garlic                                     5 petals
Cloves                                   5 nos
Black pepper corns             8 nos
Cinnamon sticks                  1-inch stick
Sliced onions                      1 no (70 grams)
Grated coconut                      2 cups (200 grams)
Thick tamarind pulp               2 tablespoons
Oil                                              4 tablespoons
Salt to taste

1. Wash and clean the shark and cut into one-inch thick pieces. Marinate it with turmeric powder and salt for
15 minutes.
2. Heat two tablespoons of oil in a pan and stir fry garlic, coriander seeds, cumin seeds, cloves, pepper corns, cinnamon stick and dry red chillies. Stir until it gives out its aroma. Make a fine paste of it by adding four tablespoons of water. Set aside.
3. Add one tablespoon of oil in a sauce pan and stir fry sliced onions and grated coconut until light brown. Make a fine paste by adding tamarind pulp and half a cup of water. Set aside.
4. Heat two tablespoons of oil in a hollow pan and sauté finely chopped onions until translucent, then add the shark pieces and stir fry for two minutes. Add ground garam masala paste to it and sauté for two minutes. Add
one-fourth cup of water and cook the shark on a medium flame until done.
5. Lastly, add coconut and onion paste and half a cup of water. Add salt to taste and bring it to a boil.
6. Serve hot with rice, pão or chapaties.

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