Mori Ambat
A tangy and spicy Goan curry made with tender shark pieces simmered in a freshly ground coconut and spice masala. This authentic coastal delicacy balances sour, spicy, and savory flavors perfectly.
For 4 servings
Marinate the Shark
- In a bowl, gently toss the shark pieces with 1/4 tsp of turmeric powder and 1/4 tsp of salt.
- Set aside to marinate for at least 15 minutes while you prepare the masala.
Prepare the Masala Paste
- Soak the Kashmiri red chillies in 1/4 cup of warm water for 15 minutes to soften them.
- In a blender, combine the soaked red chillies (along with their soaking water), grated coconut, ginger, garlic, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, 1/2 tsp turmeric powder, and tamarind paste.
- Grind to a very fine and smooth paste, adding a few tablespoons of extra water if needed to help the blades move.
Sauté Aromatics
- Heat the coconut oil in a heavy-bottomed pan or clay pot (handi) over medium heat.
- Add the finely chopped onion and sauté for 5-7 minutes until it becomes soft and translucent.
- Add the slit green chillies and cook for another minute until fragrant.
Cook the Masala
- Add the ground masala paste to the pan.
- Sauté on medium-low heat for 8-10 minutes, stirring frequently, until the paste thickens, the raw smell disappears, and you see oil separating from the sides.
- Pour in 1.5 cups of water and the remaining 1 tsp of salt. Stir well to combine, ensuring there are no lumps.
Simmer the Curry
- Bring the gravy to a gentle boil.
- Carefully slide the marinated shark pieces into the simmering gravy.
- Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. Do not overcook the shark. Avoid vigorous stirring to prevent the fish from breaking; gently swirl the pan instead if needed.
Finish and Serve
- Check if the shark is cooked through; it should be opaque and tender.
- Taste the curry and adjust the salt or tamarind if necessary.
- Garnish with freshly chopped coriander leaves.
- Serve hot with steamed Goan rice or fresh pav (bread).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a more authentic Goan flavor, use 3-4 pieces of dried kokum instead of tamarind paste. Add it along with the water.
- 2Do not overcook the shark, as it will become tough and rubbery. It's cooked as soon as it turns opaque.
- 3Using fresh coconut provides the best flavor and texture, but good quality frozen coconut works well too.
- 4To deepen the flavor, you can lightly dry roast the whole spices (coriander, cumin, peppercorns, cloves, cinnamon) before grinding.
- 5Gently swirl the pan to mix the curry after adding the fish, instead of using a spoon, to prevent the delicate pieces from breaking.
Adapt it for your goals.
Fish Substitution
If shark is unavailable, this curry works beautifully with other firm-fleshed fish like kingfish (surmai), pomfret, or even prawns. Adjust cooking time accordingly.
Add VegetablesAdd Vegetables
You can add drumsticks (moringa) or raw mango pieces to the curry for extra flavor and texture. Add them a few minutes before the fish as they take longer to cook.
Creamier GravyCreamier Gravy
For a slightly richer and thicker gravy, you can use a few cashew nuts (soaked) while grinding the masala paste.
Why this is on our healthy list.
Rich in Lean Protein
Shark meat is an excellent source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
Anti-Inflammatory Properties
The curry is rich in spices like turmeric (containing curcumin), ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant effects.
Source of Healthy Fats
Coconut and coconut oil provide medium-chain triglycerides (MCTs), a type of fat that is easily digested and can be used as a quick source of energy.
Heart-Healthy Omega-3s
Like many sea fish, shark contains omega-3 fatty acids, which are beneficial for heart health by helping to reduce inflammation and improve cholesterol levels.
Frequently asked questions
One serving of Mori Ambat (approximately 260g) contains around 350-400 calories, primarily from the shark, coconut, and coconut oil.