MORI VADE (Indian Dog Shark Cutlets)
Mori Vade are a type of delicious cutlets made from the fish, Indian Dog Shark (Mori). There are a varied species of sharks in the ocean. But Indian Dog Shark are a commonly consumed species in India.
Mori is rich in vit B-12 and a good sauce of Magnesium, Niacin, vit B-6 and Omega-3’s. It is a healthy alternative for those who do not consume red meat.
Mori aambat i.e. shark curry is a popular dish of the NKGSB cuisine of Karwar and even some communities of Goa and Vengurla. This particular recipe of Mori Vade comes from the Goan Catholics, which I got to learn from my dear neighbour!
In this case, I have added fresh crumbed bread to increase the quantity. But the bread crumbs used should be minimum so as to not affect the taste of the fish cutlets.
MORI VADE (Indian Dog Shark Cutlets)
Mori Vade are a type of delicious cutlets made from the fish, Indian Dog Shark (Mori). There are a varied species of sharks in the ocean. But Indian Dog Shark are a commonly consumed species in India.
Mori is rich in vit B-12 and a good sauce of Magnesium, Niacin, vit B-6 and Omega-3’s. It is a healthy alternative for those who do not consume red meat.
Mori aambat i.e. shark curry is a popular dish of the NKGSB cuisine of Karwar and even some communities of Goa and Vengurla. This particular recipe of Mori Vade comes from the Goan Catholics, which I got to learn from my dear neighbour!
In this case, I have added fresh crumbed bread to increase the quantity. But the bread crumbs used should be minimum so as to not affect the taste of the fish cutlets.
Open in Cookpad AppSteps
- 1
To begin making the Mori Vade, first deskin and wash the mori thoroughly.
- 2
Heat about just a quarter cup water in a pan and add the cloves, cinnamon and turmeric powder to it. Also add just a quarter teaspoon salt to it. Add the mori and cook covered until done. Any fish cook’s very quickly. Hence as soon as the fish is cooked, uncover the lid and evaporate the remaining water.
- 3
Transfer the cooked mori to a plate and discard the thorns as well as the cloves and cinnamon pieces.
- 4
Using a fork, crush the cooked mori well.
- 5
Chop finely the onions, green chillies and coriander leaves.
- 6
Just before making the cutlets, add to the mori, the rest of the mentioned ingredients and some more salt to taste. Keep aside for a while but not too long as the onions will start releasing water.
- 7
Egg should be added little by little taking care that the mixture doesn’t become too loose.
- 8
If at all the cutlet mixture does become a bit loose, or to increase the quantity of the cutlets, two bread slices can just be crumbed in a mixer grinder and added to the Mori mixture or just increase the quantity of cornflour, but just a little.
- 9
Form cutlets of the desired shape and shallow fry in hot oil till browned and crisp on both sides.
- 10
Serve immediately the delicious and nutritious Mori Vade, whislt hot with some sliced onions and a wedge of lime!
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