Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, mori vade (indian dog shark cutlets). One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mori Vade are a type of delicious cutlets made from the fish, Indian Dog Shark. There are a varied species of sharks in the ocean. But Indian Dog Shark are a commonly consumed species in India.

MORI VADE (Indian Dog Shark Cutlets) is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. MORI VADE (Indian Dog Shark Cutlets) is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook mori vade (indian dog shark cutlets) using 16 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make MORI VADE (Indian Dog Shark Cutlets):

1. Prepare 2 medium Baby Mori (Indian Dog Shark – small to medium ones)
2. Get 1 medium Onion
3. Prepare 1 Egg
4. Prepare 1/2 tsp Garam Masala
5. Prepare 1/4 tsp Red chilli powder
6. Prepare 1 tsp Garlic paste
7. Make ready 1/2 tsp Ginger Paste
8. Prepare 1 Green chilli
9. Prepare 1/4 cup Fresh Coriander leaves
10. Prepare 1 tbs Cornflour
11. Make ready 2 Bread slice optional
12. Get to taste Salt
13. Make ready To be cooked with the Mori :
14. Take 2 Cloves
15. Take 2 Cinnamon sticks (one inch each)
16. Take 1/4 tsp Turmeric powder

Also, known as Spadenose for its distinctive flattened, triangular snout. In Konkani, shark is called mori. It has a backbone made out of cartilage and classified as a vertebrate. The shark meat is considered a delicacy, economical, but should be consumed rarely.

Steps to make MORI VADE (Indian Dog Shark Cutlets):

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!

Fish cutlets are usually made out of those fish which have a very strong 'fishy' flavour like Mackerel(bangda) and Shark(mori). However, some people make fish cutlets using Tuna, Kingfish, Salmon, etc. as well. Daals that is lentils, are high in proteins. Daal is a part of the staple diet in all of India. It is made either in curry form, or added to various vegetables or used in the preparation of various sweets as well as savoury snacks.

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