The food was so truly delicious - fresh sea food - tasy and homely, authentic Konkani fares. We (2 families) did not mind driving 20kms each way from Candolim - 4 times - to have lunch/dinner. Some of the items worth mentioning - Mori Ambat, pomfret / anjal fries, crab malvani style, even the simple Dhodi was magical.
The waiter very graciously agreed to part with their Mori Ambat recipe - which is here below. We tried this today when we had guests - and this was received with a lot of compliments
- 750gms Shark - skin removed, 2" cubed
- 2 cups coconut - grated
- 3tsps - coriander seeds
- 7-8 kokums (or 4tsp tamarind pulp)
- 1tsp jeera
- 1/4 tsp fenugreek seeds
- 1 tsp saunf (fennel seeds)
- 1 tsp - poppy seeds
- 4-5 cloves
- 1" cinnamon
- 2 medium sized onions - chopped
- 2 medium sized tomatoes - chopped
- 4 tsps - red chilli powder
- 1/8th of a nutmeg
- 7-8 black pepper
- 5 pods garlic
- 1/2" ginger (half inch ginger)
- Curry leaves - for seasoning
- With a spoon of cooking oil - fry all the spices.
- Fry one onion seperately and coconut seperately.
- Grind all above items to a fine masala paste - keep this aside.
- In a vessel, for about 3-4 minutes, fry the remaining onion, ginger, garlic, fish and kokum.
- Finally add the ground masala. Add salt and carefully adjust water - this should be sambar consistency. Bring to a boil - continue cooking till fish is cooked.
- The shark should deliciously fatten a bit - you should be able to see the texture of the meat.
- Season with the curry leaves.
- Enjoy with steaming hot rice.
a. Finish this meal of with some Solkadi - the traditional konkani digestive drink.
b. This curry also tastes great with chapattis.
You may want to try out these other tasty dishes:
a. Delectable Kundapur CHICKEN CURRY
b. Prawn Pepper Fry / Dry - A Kerala-Konkan delicacy
c. Wet Masala Anjal Fish Fry - Konkani Mangalore Style
d. #1 CLAM RECIPE - Kubay / Kubbe / Tisre Sukke - AWESOME CLAM GINGER MASALA
e. Fish Curry Recipe - Mangalore Konkani Style - Ginger and Onion base - Alle Kande Ambat