Moryechi Xacuti Recipe (Goan Style Shark Curry)
Moryechi Xacuti, a delicious Goan-style shark curry, offers a perfect blend of coastal flavors, featuring tender shark fish simmered in a rich, spiced coconut gravy. Traditionally served with steamed rice, this curry is a comforting and hearty dish perfect for dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Shark Fish (baby shark, skin removed, cut into small pieces) | 800 grams |
| Fresh Coconut (grated) | 1 cup |
| Onion (thinly sliced) | 1 medium |
| Garlic (cloves) | 8 cloves |
| Tamarind | 20 grams |
| Kashmiri Red Chilli Powder (optional) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Coriander (Dhania) Leaves (chopped) | Small bunch |
| Sunflower Oil | As required |
| Salt | To taste |
| Ginger Garlic Paste | 1 tablespoon |
| Whole Black Peppercorns | 4 pieces |
| Cloves (Laung) | 4 pieces |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Coriander Seeds (Dhania) | 1/2 tablespoon |
| Dry Red Chillies | 6-7 pieces |
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 70 minutes
Servings: 6
Cuisine: Goan
Course: Dinner
Diet: Non-Vegetarian
Instructions
-
Prepare the Fish:
Rinse the shark pieces well under cold water. Drain and marinate the fish with salt, turmeric, and ginger garlic paste. Let it sit for 20 minutes to absorb the flavors. -
Roast the Spices:
Heat a skillet over medium-high heat and add a little oil. Toss in the whole spices: black peppercorns, cloves, cinnamon stick, fennel seeds, coriander seeds, and dry red chillies. Sauté for 2-3 minutes until fragrant. Remove and set aside on a plate. -
Sauté the Onion and Garlic:
In the same skillet, add a little more oil and sauté the sliced onions and garlic over medium-high heat. Cook until the onions become translucent, about 5 minutes. -
Add Coconut and Turmeric:
Add the grated coconut to the skillet with the sautéed onions and garlic. Stir and cook for another 6-7 minutes until the coconut turns light brown. Switch off the heat, then add turmeric powder. Mix well and allow the mixture to cool. -
Grind the Paste:
Once the mixture has cooled, transfer it to a blender. Add the roasted spices, tamarind, and a cup of water. Blend into a smooth paste. -
Cook the Curry:
Pour the paste into a saucepan and bring it to a boil over medium-high heat. Stir in salt and Kashmiri red chilli powder (if using). Add the marinated shark pieces to the pot, stirring gently to coat the fish with the curry base. Cover the pan and cook for about 25 minutes, or until the fish is tender and cooked through. Check by inserting a toothpick into the fish; it should go in easily when done. -
Finish the Curry:
Once the fish is cooked, sprinkle chopped coriander leaves over the curry. Stir gently, reduce the heat to low, and simmer for an additional 5 minutes to allow the flavors to meld together. -
Serve:
Serve this delicious Moryechi Xacuti hot, accompanied by steamed rice for a complete Goan-inspired meal.
Enjoy this rich and aromatic shark curry that brings the vibrant flavors of Goa to your dinner table!
