Moryechi Xacuti (Goan Style Shark Curry)
Moryechi Xacuti, also known as Shark Curry, is a beloved Goan delicacy that features the tender, flaky meat of the shark. The recipe is similar to the popular Chicken Xacuti, but with a few key modifications to highlight the unique taste and texture of shark meat. The spices in this dish are used in moderation to ensure that the delicate flavors of the shark are preserved while still creating a vibrant, flavorful curry.
For an authentic experience, it’s crucial to use fresh shark rather than frozen, as the freshness of the fish plays a significant role in the overall flavor. Additionally, freshly grated coconut should be used instead of dried coconut, as it adds richness and depth to the curry’s base. Whether you’re exploring Goan cuisine for the first time or you’re a seasoned foodie, Moryechi Xacuti is a must-try dish that pairs perfectly with a steaming bowl of rice.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Shark fish (baby shark, skin removed, cut into small pieces) | 800 grams |
| Fresh coconut (grated) | 1 cup |
| Onion (thinly sliced) | 1 |
| Garlic | 8 cloves |
| Tamarind | 20 grams |
| Kashmiri Red Chilli Powder (optional) | 1 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Coriander (Dhania) Leaves (chopped) | Small bunch |
| Oil | As required |
| Salt | To taste |
Ingredients for Marination:
| Ingredient | Quantity |
|---|---|
| Ginger Garlic Paste | 1 tablespoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Salt | 1 tablespoon |
Whole Spices:
| Ingredient | Quantity |
|---|---|
| Whole Black Peppercorns | 4 |
| Cloves (Laung) | 4 |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Fennel seeds (Saunf) | 1 teaspoon |
| Coriander (Dhania) Seeds | 1/2 tablespoon |
| Dry Red Chillies | 6-7 |
Allergen Information
- Seafood: The primary ingredient in Moryechi Xacuti is shark, which is a type of seafood. This recipe is not suitable for those with shellfish or other seafood allergies.
- Nuts: Coconut is used in the recipe, which may cause allergic reactions in individuals with nut allergies.
- Spices: Contains common spices, such as turmeric, black pepper, and coriander, which are typically safe for most individuals but should be avoided if there is a known sensitivity.
Dietary Preferences
- Non-Vegetarian: This recipe contains shark meat and is suitable for non-vegetarian diets.
- Gluten-Free: All ingredients used in this recipe are naturally gluten-free, making it suitable for individuals following a gluten-free diet.
- Dairy-Free: The recipe does not contain any dairy ingredients, so it can be consumed by those who are dairy intolerant or following a dairy-free lifestyle.
Preparation and Cooking Instructions
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Marinate the Shark Fish: Begin by washing the shark pieces thoroughly under cold water and draining the excess water. For the marination, combine the shark pieces with ginger garlic paste, turmeric powder, and salt. Ensure the fish is evenly coated and set it aside for about 20 minutes to absorb the flavors.
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Roast the Whole Spices: Heat a skillet over medium-high heat and add a little oil. Place the whole black peppercorns, cloves, cinnamon stick, fennel seeds, coriander seeds, and dry red chillies into the hot skillet. Roast these spices for 2-3 minutes until they release their aromatic fragrance, and then transfer them to a plate to cool down.
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Fry the Onions and Coconut: In the same skillet, add more oil if needed and sauté the thinly sliced onions and garlic over medium-high heat. Fry them until the onions become translucent, which should take about 5 minutes. Then, add the grated fresh coconut to the skillet and continue to sauté for another 6-7 minutes, or until the coconut turns a light golden brown. Once done, switch off the heat, add a teaspoon of turmeric powder, and stir it in well.
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Grind the Spice Paste: Allow the onion-coconut mixture to cool slightly before grinding it into a smooth paste. Add the roasted whole spices, tamarind, and a cup of water to the mixture, then blend everything together until a fine paste is formed.
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Cook the Shark Curry: Transfer the paste into a saucepan and place it over medium-high heat. Allow it to come to a boil, stirring occasionally. Season with salt and Kashmiri red chili powder (if using), and then gently mix in the marinated shark pieces. Stir the fish well so it is coated with the flavorful paste. Cover the pan and let it cook on medium-high heat for about 25 minutes, checking occasionally to ensure the fish is cooked. To test if the fish is done, use a toothpick – it should slide easily into the flesh of the shark.
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Final Touches: Once the fish is cooked, sprinkle in freshly chopped coriander leaves and mix well. Reduce the heat and let the curry simmer for an additional 5 minutes to allow the flavors to meld together.
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Serve: Moryechi Xacuti is best enjoyed with hot steamed rice, which complements the rich and flavorful curry.
Cooking Tips
- Fresh Shark: The most important ingredient in this recipe is the shark itself. Ensure you use fresh, not frozen, shark for the best taste and texture.
- Coconut: If possible, use freshly grated coconut for a more authentic taste. If you can only find dried coconut, you can still use it, but the flavor might not be as rich.
- Spice Level: You can adjust the level of heat in the curry by controlling the amount of red chili powder used. Kashmiri red chili powder is milder, so if you prefer a spicier dish, you can increase the quantity of dry red chillies in the whole spices.
Conclusion
Moryechi Xacuti, or Shark Curry, is a perfect representation of Goan cuisine, where the vibrant and bold flavors of local spices blend harmoniously with the tender meat of fresh shark. This curry brings together a variety of flavors, from the sweetness of fresh coconut to the tanginess of tamarind, balanced with the earthy depth of the roasted spices. Whether you’re familiar with Goan cooking or trying something new, this dish promises to be a delightful addition to your dinner table, especially when paired with hot, fluffy rice.
