Fish Mur-Moro Recipe

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Fish Mur-Moro
How to make Fish Mur-Moro
  • Chef: Verman Rego and Lalitha Lobo, Casa Manglore Homefoods
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

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.

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

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