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Mori Hinga Uda/ Humman

Navratri is just done and I was waiting to share this post . Mori means Shark fish . I made this post recommended by my good friend. I had not made this post earlier since the recipe is same like of “Prawn Hinga Uda” . Usually G.S.B’s prepare this curry with prawns and Shark fish and in vegetarian version we make this with potato , tender cashewnuts and taro roots/ Arbi. This curry is called as Hinga Uda or Humman because it is strongly flavoured with asafoetida/ Hing. I love the flavour and aroma of hing very much . Hinga uda and boiled rice makes a great combination.
Shark fish – 8 slices
Coconut oil-3tsp(for the garnish)
Ingredients for the masala:
Coconut-2 cups
Short red chillies(fried in 1-2 tsp oil)-5
Long red chillies(fried in 1-2 tsp oil)-7
Tamarind- marble sized
Hing paste –1/4 marble sized
Salt –to taste
  1. Remove the skin of the shark fish, slice and wash it well.
  2. We do cutting(cleaning) of the fish from the fish monger and then clean at home.
  3. Grind the masala in a grinder under the ingredients list  to a very fine paste.
  4. Transfer the masala in a cooking vessel, add water and adjust the consistency.
  5. Add salt to taste and take a boil.
  6. Drop the fish in the boiling masala, cook the fish on low flame.
  7. Cook it until done.
  8. Garnish with coconut oil.
  9. Serve it hot with rice.

About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

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