Community Kitchens: Moriche Mutton
The Restaurant at the End of My Universe
The Restaurant at the End of My Universe
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Ingredients

  • 64 year old Poyarekar used to conduct cooking classes and take baking orders when she was in Bombay and eventually moved to a full time role in the recruitment industry over the years. She retired and moved to Pune a few years ago on the insistence of her son and still continues to take baking orders every once in a while, but says it
  • 600 gms Mori (Shark meat)
  • ½ tsp ginger garlic paste
  • 1 tsp malvani masala
  • 1/4 cup freshly grated coconut
  • 2 tbsp dry coconut
  • 1 big onion
  • 7 to 8 flakes of garlic
  • 1 1/2 inch ginger
  • 1 green chilli
  • 1/2 cup coriander leaves
  • 1/4 cup mint leaves
  • 4 black peppercorn
  • 2-3 cloves
  • 1 black cardamom
  • 1 tsp saunf (fennel seeds)
  • 1 tsp khus khus (poppy seeds)
  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 10 peppercorns
  • 5-6 cloves
  • 1 black cardamom
  • 1/2 tsp saunf (fennel seeds)
  • 1/2 tsp khus khus (poppy seeds)
  • 3 strands of mace
  • ¼ tsp mustard seeds
  • ½ star anise
  • 1 bay leaf
  • 1/2 onion
  • 1½ tsp malvani masala
  • 1/2 tsp haldi
  • 1 bay leaf
  • 4-5 kokum
  • ½ tsp ginger garlic paste and a pinch of salt. Keep aside for 1/2 hour To make the Malvani masala, roast all the ingredients separately with few drops of oil. When they have cooled, grind them to a fine powder and store in an airtight bottle.

Instructions

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