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Fish Mur-Moro Recipe

Fish Mur-Moro
How to make Fish Mur-Moro

This is a Mangalorean Catholic home recipe made with either pomfret or fillet of fish and flavoured with burning coal served like a dry side dish.

  • Total Cook Time 55 mins
  • Prep Time 10 mins
  • Cook Time 45 mins
  • Recipe Servings4
  • Medium

Ingredients of Fish Mur-Moro

  • 1 kg fish fillets
  • 22 long red chillies
  • 6 short red chillies
  • 1 1/2 Tbsp coriander seeds
  • 10 pepper corns (sabut kali mirch)
  • 1 Tbsp ginger- chopped
  • 1 tsp cumin seeds
  • 1 pinch saffron
  • 3/4 cup onion- chopped
  • 20 gm tamarind
  • 6 cloves garlic
  • 2 Tbsp oil
  • 1/2 cup tomatoes- chopped
  • 2 Tbsp green chillies- chopped
  • 8 cloves garlic- chopped
  • 1 1/2 cups onions- chopped
  • 1 1/2 tsp sugar
  • 2 Tbsp coriander leaves (hara dhania)

How to Make Fish Mur-Moro

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Grind together the red chillies, coriander, peppercorns, ginger, cumin, saffron, 3/4 cups onion, tamarind and the 6 cloves of garlic.
Heat the oil and add onions. Stir-fry till brown.
Add ground masala and stir-fry till fat separates.
Add the chopped tomato, green chillies and garlic and stir-fry till fat separates.
Add sugar and coriander leaves and remove from fire.
When cool enough to handle, smear masala on to the fish to cover the fish with it. Place the fish in the same pan.
Place the pan over live coals, cover with a lid and place live coals on the top of the lid too.
Leave this for 15- 20 minutes or till cooked through.
Please note this is a side dish so minimize the water added, as it has to be kept semi dry.
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