My Food and travel memoir

Another recipe from my collection is this baby shark curry recipe brings back memories of my mom’s cooking! It has this awesome taste and is a hit at south-south Indian seafood joints because of its meaty texture and the fact that it has just one bone that you can toss aside easily. You can enjoy it with any rice, but it really goes well with boiled red rice!

INGREDIENTS

Baby Shark – 1 whole, skinned and cut in steaks

Onion – 1 cut finely

Coconut oil/any oil – 2-3 tbsp.

For Masala paste:

Fresh grated coconut – 1 cup

Dry Red chillies – 5/6 spicy variety +  7-8 Kashmiri chillies

Coriander seeds – 1 ½ tbsp.

Cumin Seeds – ½ tsp.

Peppercorns – 1 tbsp.

Fenugreek/ Methi Seeds – 1/4^th Tsp.

Garlic cloves – 5-6

Onion – 1 small chopped

Turmeric powder – ½ tsp.

Tamarind – 1 lime size

METHOD

1.Clean and coat the fish pieces with little salt and turmeric powder and keep it aside. This helps in reducing the smell as well.

2.In little oil, Roast the masala ingredients except tamarind and turmeric.

3.Cool, add in the tamarind and turmeric powder and grind to a smooth paste using enough water.

4.In another pot, heat oil and fry the onion till light brown.

5.Then add the ground masala paste and some water (as per the consistency you prefer but preferably consistency should be a little thicker) and salt. Boil for 4-5 minutes and then add the fish pieces. Add more salt if necessary. Reduce the flame and continue to cook for another 5-6 minutes.

Serve hot with rice.

“In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.”

Jean-Anthelme Brillat-Savarin (1755-1826)