Skate or Ray (Pakat) Fish Lonvas is a cooling curry apt for the warm summer weather.
It’s a fish you sometimes love, and sometimes don’t. Friends who visit from abroad are always surprised that they’re eating shark fish fingers (Mom’s speciality). Then comes the explanation that mushi as we call it is actually a milk shark and is commonly eaten in India. Mushi is usually eaten simply fried with bottle masala, turned into cutlets, or used in curries like the infamous lonvas. It can be made with red or white meat, so we have mutton and pumpkin lonvas, chicken lonvas, or ray fish (pakat) lonvas.
And if you know how to make a pakat lonvas, you can easily make a mushi lonvas. The recipe is fairly easy. Simply start by purchasing shark fish that has been cut into two-inch pieces.
Fry crushed garlic in oil for a few minutes. Then add bottle masala, chillies, salt, curry leaves, and coconut with water and allow to cook on a high flame for about five minutes. Next, add the amboshi and some more water and boil for a minute or two – amboshi is mango that has been sun-dried at home. It lasts years! But if you don’t have amboshi, you can use tamarind paste or kokum petals.
Want your curry thicker? Then mix a little rice flour with water to form a paste, and then stir it into the curry. Once it’s all stirred in, add the milk shark fish pieces, and continue cooking on the high flame for about three minutes. The curry is then ready to serve with some plain white rice or roti and salad.
Mushi Lonvas — East Indian Milk Shark Curry
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Ingredients
- 2 Shark Fish
- 12 Garlic Cloves or Garlic Flakes
- 8 pieces Amboshi (Sun dried mango)
- 2 sprigs Curry Leaves
- 2 Tablespoons Bottle Masala
- 4 Tablespoons Coconut Ground
- 2 Green Chillies
- 2 Tablespoons Oil
- 1 Tablespoon Salt
- 1 Tablespoon Rice Flour Optional
- 500 ml Water
Instructions
- Cut the shark fish into 2-inch pieces. (We usually get the fisher lady to do this for us.)
- Crush the garlic with a mortar and fry it in oil for 2 minutes.
- Add the chilies, salt, coconut, bottle masala, and curry leaves and 200 ml water and cook on a high flame for about 5 minutes.
- Add the amboshi and about 300 ml more water and cook for another 2 minutes (still on the high flame.)
- If you want the curry thicker, you can mix rice flour and a little water. Add this to the curry and let it boil for a minute.
- Lastly, add the fish pieces and continue cooking on the high flame for about 3 minutes till done.
- Serve with plain rice or rotis or chitiaps.
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Notes
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
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Heya, I’m Abby! I’m a Gourmand Award-winning cookbook author and East Indian from Bombay, India. This blog is all about faith, food, and culture – from East Indian recipes to home, DIY, and spending time in the Word. Find out more about me here!