Mangalorean Recipes

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Thato (Shark) Curry

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Quantity Measure Ingredients Description:
Half Nos. Coconut (Narial) Cut, and Scrape kernel and grind.
20 Medium Chillies Red Dry Remove stems, and break.
1 Tablespoon Coriander(Dhania) For ground masala
1 Pinch Jeera (Cumin Seeds) For ground masala
2 Medium Onions For ground masala
12 units Pepper Corns For ground masala
1 Inch Turmeric/Haldi For ground masala
1 Medium Onion Sliced Masala
8 Medium Chillies Green Sliced Masala
12 Flakes/Cloves Garlic (Lason, Losun) Sliced Masala
12 Flakes/Cloves Garlic (Lason, Losun) Sliced Masala
1 Inch Ginger (Adhrak) Piece. Scrape outer skin. - Sliced Masala
4 Medium Shark (Moosi) Cleaned, Washed & Cut
1 Tablespoon Vinegar Add to taste
  As Required Salt Add to taste


Prepare ground masala into a fine paste. Separately prepare the minced masala and keep aside.

Mix the paste and minced masala in vinegar, and with the water used for cleaning the mixer of the paste masala, boil the curry. When boiling, add fish. Add some salt to taste.

Fish like sardines, mackerels, shark is suitable for this recipe.

Ambshi in Konkani means sour, and Tickshi means pungent. If you use Kashmir chillies, the color of the curry turns red.

Fish should be added last, when the curry is properly formed, in taste and consistency. After fish is put, you should reduce the heat, and simmer the curry for a few minutes, till the fish is cooked. Allow it to remain in the curry after the fish is cooked, and allow it to absorb the curry into the flesh of the fish.

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