Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mori vade (indian dog shark cutlets). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
MORI VADE (Indian Dog Shark Cutlets). Mori Vade are a type of delicious cutlets made from the fish, Indian Dog Shark (Mori). Shrimp Cutlets or vade are a great way to serve this seasonal delicacy of small shrimps. These cutlets make for a great appetizer or a delightful tea time.
MORI VADE (Indian Dog Shark Cutlets) is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. MORI VADE (Indian Dog Shark Cutlets) is something that I have loved my entire life.
To get started 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):
- Prepare 2 medium Baby Mori (Indian Dog Shark – small to medium ones)
- Get 1 medium Onion
- Get 1 Egg
- Make ready 1/2 tsp Garam Masala
- Get 1/4 tsp Red chilli powder
- Take 1 tsp Garlic paste
- Take 1/2 tsp Ginger Paste
- Make ready 1 Green chilli
- Get 1/4 cup Fresh Coriander leaves
- Take 1 tbs Cornflour
- Get 2 Bread slice optional
- Make ready to taste Salt
- Take To be cooked with the Mori :
- Make ready 2 Cloves
- Prepare 2 Cinnamon sticks (one inch each)
- Prepare 1/4 tsp Turmeric powder
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Steps to make MORI VADE (Indian Dog Shark Cutlets):
- To begin making the Mori Vade, first deskin and wash the mori thoroughly.
- 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.
- Transfer the cooked mori to a plate and discard the thorns as well as the cloves and cinnamon pieces.
- Using a fork, crush the cooked mori well.
- Chop finely the onions, green chillies and coriander leaves.
- 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.
- Egg should be added little by little taking care that the mixture doesn’t become too loose.
- 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.
- Form cutlets of the desired shape and shallow fry in hot oil till browned and crisp on both sides.
- Serve immediately the delicious and nutritious Mori Vade, whislt hot with some sliced onions and a wedge of lime!
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