Mori is the Goan word for shark. It is cooked with masala in Goa unlike other fish and is called "moreche mutton". It is a rare delicacy!
1. Make sure you get cleaned fish since the skin on this fish is pretty tough. Cut the fish into bite size pieces. Marinate for at least 20 minutes with ginger garlic paste, 1.5 teaspoon salt and all the turmeric.
2. Heat oil in a pan, add in the sliced onion and remaining salt. Saute till the onions are soft.
3. Move the onion to the side and in the middle add all the whole masala in and saute for a few minutes. Next add in the coconut and saute for 5 minutes.
4. Add in the poppy seeds. Cool the mixture. Transfer the contents into a mixer and grind into a fine paste using water.
5. Heat a vessel and add in the paste with the garam masala and tamarind. Let the mixture come to a boil.
6. Simmer the flame and add in the fish. Mix gently, add water as needed to make a gravy of consistency of your choice. Once the mixture comes to a boil, turn the flame off and add the coriander leaves for garnish. Serve hot with rice and a lemon wedge.