Shark Fry Recipe – Authentic Goan Bezaar Spice & Loomi Flavors

Last Updated on 2 months by Neha Deshmukh

Shark Fry Recipe – Authentic Goan Bezaar Spice & Loomi Flavors

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a Goan Shark Fry bursting with incredible flavors. It’s a dish I first tried during a visit to my aunt in Goa, and I’ve been trying to perfect it ever since. It’s a little different, a little adventurous, but trust me, the result is so worth it.

Why You’ll Love This Recipe

This isn’t your average fish fry. The combination of the delicate shark, the tangy loomi, and the warm, complex bezaar spice blend is just magical. It’s a taste of Goa in every bite! Plus, it’s surprisingly easy to make once you have the ingredients. If you’re looking to expand your culinary horizons and try something truly unique, this is the recipe for you.

Ingredients

Here’s what you’ll need to create this Goan delight:

• 1/2 kg shark fillet
• 1 small bay leaf
• 1 inch piece of cinnamon
• 1 loomi (dried lemon), crushed
• 2 tbsp ghee
• 1 tsp ginger garlic paste
• 2 minced green chillies
• 1 crushed loomi (dried lemon)
• 1 tbsp bezaar spice blend
• 1 tsp black pepper powder
• 1 cup crushed fried onions
• Salt to taste
• Coriander leaves to garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

• Shark as a sustainable seafood choice: I know shark can be a controversial topic. It’s important to choose sustainably sourced shark. Look for species like dogfish or spiny dogfish, which are generally considered more sustainable options. Always check with your fishmonger about the origin and sustainability of the shark.
• Loomi – dried black lime: This is a game changer. Loomi adds a unique, tangy, almost fermented lemon flavor. You can find it at Middle Eastern or Indian grocery stores, or online. If you absolutely can’t find it, a squeeze of lime juice at the end can offer a little of the tang, but it won’t be quite the same.
• Bezaar Spice Blend – regional Goan spice mix: This is the heart and soul of the recipe. It’s a blend of spices traditionally used in Goan cuisine. It usually includes cumin, coriander, turmeric, cloves, cardamom, and peppercorns. You can find pre-made blends, or make your own (there are tons of recipes online!).
• Ghee – clarified butter & its flavor profile: Ghee adds a beautiful richness and nutty flavor. It can handle high heat beautifully, which is perfect for frying. If you don’t have ghee, you can use vegetable oil, but the flavor won’t be quite as authentic.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your shark fillet a thorough rinse under cold water.
2. In a pot, combine the shark, bay leaf, cinnamon stick, one crushed loomi, and enough salted water to cover the fish. Bring it to a boil, then reduce the heat and cook until the shark is partially tender – about 10-15 minutes. You don’t want it fully cooked at this stage.
3. Carefully drain the cooked shark and let it cool slightly. Once cool enough to handle, gently shred the fish, making sure to remove any bones.
4. Now, heat the ghee in a saucepan over medium heat. Add the ginger garlic paste and minced green chillies, and sauté for a minute or two until fragrant.
5. Add the shredded shark, bezaar spice blend, and pepper powder to the saucepan. Mix everything well to coat the fish with the spices.
6. Sprinkle in a little water (about 2-3 tablespoons) and simmer for about 5 minutes, stirring occasionally. This helps the flavors meld together.
7. Finally, fold in the crushed fried onions and adjust the salt to your liking. Cook for another 2 minutes, then garnish generously with fresh coriander leaves.

Expert Tips

• Don’t overcook the shark in the first step! You want it partially cooked so it doesn’t fall apart when you shred it.
• Taste as you go! Adjust the spice level and salt to your preference.
• Using good quality ghee makes a huge difference in the final flavor.

Variations

• Spice Level – Mild, Medium, Hot: Adjust the amount of green chillies and pepper powder to control the heat. For a milder flavor, remove the seeds from the chillies.
• Regional Variations – Coastal Karnataka/Kerala: In these regions, you might find coconut milk added to the fry for a creamier texture. Try adding about 1/4 cup of coconut milk along with the water in step 6.
• Festival Adaptations – Christian Wedding feasts: This dish is often served at Goan Christian weddings. Some families add a touch of vinegar for extra tang.

Serving Suggestions

This Shark Fry is fantastic served hot with:

• Saffron rice – the flavors complement each other beautifully.
• Chapati or roti – perfect for soaking up all the delicious sauce.
• Simple bread – a great option for a quick and easy meal.
• A side of kachumber salad for a fresh contrast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

FAQs

• Is shark a sustainable seafood option? As mentioned earlier, it depends on the species and where it’s sourced. Choose sustainably sourced options and check with your fishmonger.
• What exactly is Bezaar spice blend and where can I find it? It’s a traditional Goan spice blend, and you can find it pre-made at Indian grocery stores or online. You can also make your own!
• Can I substitute the ghee? Yes, you can use vegetable oil, but the flavor won’t be quite as rich and authentic.
• What does Loomi add to the flavor? Loomi adds a unique, tangy, almost fermented lemon flavor that really elevates the dish.
• How can I adjust the spice level? Adjust the amount of green chillies and pepper powder to your liking.