Ingredients:
1. 600 gms shark fillet; cubed into even pieces
2. ¼ tsp turmeric powder
3. Salt, to season
4. Vegetable oil
5. 2 tbsp Tuticorin curry paste (adjust to heat preferences)
6. ¼ tsp sugar
7. 1 medium onion, cubed
8. 1 medium tomato, cubed
9. 2 sprigs coriander leaves; finely chopped
To prepare Tuticorin curry paste:
1. 8 medium garlic cloves
2. 2 inch ginger
3. 2 tsp red chilli powder
4. 1 tsp turmeric powder
5. 2 ½ tbsp coriander seeds
6. 1 tbsp cumin seeds
7. ½ tsp black pepper powder
8. 1 tsp mustard seeds
9. 2 tbsp cider vinegar or regular white vinegar
10. 3 tbsp vegetable oil
Method:
To prepare Tuticorin curry paste:
• Grind all the ingredients except oil along with a bit of water to make a fine paste.
• Heat vegetable oil in a flat pan and add the ground paste. Sauté on low heat till the spice paste becomes aromatic, absorbs all the oil and comes together. This takes about 3-4 minutes; make sure to keep it on low and not burn.
• Cool and store in an airtight container.
To prepare the dish:
• Marinate the shark pieces with turmeric powder and salt; keep aside for 15 minutes.
• Heat oil in a pan and shallow fry the fish pieces till done. Keep aside
• In the same pan, add the diced onions and sauté for 30 seconds on high heat. Keep aside.
• Add a little more oil if necessary and add 2 tbsp of the curry paste. Add ½ cup water, a pinch of sugar and bring to boil. Reduce to a thicker consistency and add the shark pieces.
• Cook till the sauce coats well on the shark pieces; then add the onion and diced tomatoes. Mix well to combine and season with salt if necessary. (Do not overcook or the onions and tomatoes will go mushy)
• Garnish with coriander leaves and serve warm.
Note – You can use this curry paste as a marinade for fried or grilled fish. It can also be used to make a delicious fish curry, especially with the addition of coconut milk.
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