Shark Fish Curry is a Recipe made in East Indian Style with baby Shark or Shark Fish that are small in size. The curry is spicy and flavourful with the aromatic East Indian Bottle Masala. This Baby Shark Fish Curry Recipe has no coconut or coconut milk. The curry is semi-thick with bits of garlic and the tanginess of tamarind pulp.
Shark Fish Curry is popular all over India, especially along the coastal regions of India, and is made with Baby Shark. Baby shark or shark fish small in size is called Mushi or Mori locally. Shark Fish Curry is a recipe that is popular in all seafood restaurants and is enjoyed as a delicacy by seafood lovers. Seafood eaters prefer shark fish curry because of its meaty texture. Moreover, this fish has only one center bone that can be discarded easily.
The Shark Fish Curry is an easy Recipe that you can prepare with or without coconut or coconut milk. This is a delicious spicy and tangy curry that you will enjoy with steamed rice, Rice, or Jowar Rotis.
Table of Contents
- About Shark Curry Recipe
- Health Benefits of Eating Shark Fish
- How to make Shark Fish Curry
- Tips For Making the Perfect Shark Fish Curry
Also Read: Squid Curry
About Shark Curry Recipe
A smooth semi-thick gravy with bits of garlic, ginger, and green chillies and flavored with the East Indian Bottle masala. This Shark Fish Curry is a delicious recipe that you can prepare on a lazy weekday in minutes.
The curry is mildly spiced, and tangy, and has a semi-thick gravy or curry. It has no coconut or coconut milk. We use whole wheat flour to thicken the curry and this is so quick and delicious.
A bit of advice here – When you buy baby shark fish from the local fish market ask the fishmonger to clean it for you. The fishmonger will first rip off the skin of the fish and then cut it into thick slices. Ripping off the sharkskin cannot be done by all because it needs the technique and expertise of ripping off the skin without breaking.
You will like this Shark Fish Curry Recipe because –
It is Spicy – We use the East Indian Bottle Masala and a few green chillies as a spice component.
It’s Tangy – The tanginess in the Shark Curry is from the tamarind.
Has a Semi-thick gravy – The addition of a little wheat flour adds thickness to the curry. This gives a wonderfully smooth texture to the curry that makes it delectable.
Health Benefits of Eating Shark Fish
Shark Fish that are small in size or Baby Shark is considered a delicacy among seafood eaters for its firm and delicious flesh.
The fish has a good amount of Omega 3 which is good for a healthy heart and good skin. It also helps in lowering bad cholesterol. Omega 3 is also good for eyes and brain function. Hence you much include shark fish in your diet if you are a seafood lover.
How to make Shark Fish Curry
To make a delicious and flavourful Shark Fish Curry, you will need a few ingredients that you probably have in your kitchen pantry.
Ingredients –
- Shark Fish – Approx 500 grams, cleaned and cut into slices
- Garlic – 12 to 15 cloves (finely chopped)
- Ginger – 1-inch (finely chopped)
- Green Chillies – 3 to 4 (chopped)
- Coriander Leaves – 1 tbsp
- Lime-size ball of tamarind soaked in 1/2 cup warm water
- Whole Wheat flour – 1 tbsp
- Oil – 3 tbsp
- Salt to taste
Step-by-Step Instructions to Make Shark Fish Curry –
Step I – Heat oil in a pan and add in the chopped ginger, garlic, and green chillies. Saute these for 1 – 2 minutes and then add the shark fish, salt, and the East Indian Bottle Masala. Gently combine the shark fish with the masala and then add freshly chopped coriander leaves.
Step II – Now make the gravy by adding tamarind extract and water. To make the tamarind extract, soak a lime-sized ball of tamarind in lukewarm water and add a tablespoon of wheat or rice flour to the water. Squeeze out the tamarind to extract its juice and add this to the fish.
Step III – After you add the tamarind juice along with the wheat flour, adjust the water to make the gravy. You must let the gravy come to a boil and then simmer it for a few minutes till the baby shark fish is well cooked. At the same time, it is recommended not to overcook the fish to avoid breaking in the curry. Finally, garnish the curry with remaining coriander leaves and slit green chillies.
Tips For Making the Perfect Shark Fish Curry
- Adjust water accordingly to make the required gravy, depending on what you want to serve this shark fish curry with. The flour will thicken the gravy hence you will not need to add any coconut or coconut milk. I prefer to add whole wheat flour to thicken the gravy.
- But if you prefer coconut-based gravy, add a cup of thick coconut milk instead of water and skip the wheat flour. Adjust the salt and spices accordingly to suit your taste.
- If you do not have Bottle masala, you can add any fish masala that you have or just add red chilli powder and garam masala powder.
- Adding tamarind extract to the curry will transport your shark fish to the next level. Soak a small ball of tamarind in warm water extract the juice and add it to the curry.
Serving Suggestions
Serve Shark Fish Curry as the main course dish with either steamed rice or rice Rotis This spicy, tangy curry pairs well with Rice or Jowar Rotis.
Serve simple vegetable recipes like – Drumstick Foogath, and Beans Foogath as a side dish along with some salad.
Other Fish Curry Recipes That You May Like
Printable Recipe
Shark Fish Curry Recipe
Ingredients
- 500 grams Shark fish sliced
- 1 inch Ginger chopped
- 12 to 15 Garlic cloves chopped
- 3 to 4 Green chillies chopped
- 1 tbsp Coriander leaves chopped
- 1.5 tbsp Bottle masala or any other fish masala
- 1 lime sized Tamarind soaked in ½ cup warm water
- 1 tbsp Whole wheat flour or rice flour
- 2 – 3 tbsp Oil for cooking
- Salt to taste
Instructions
How to cook Shark Fish Curry
- Heat oil in a pan and add the chopped ginger, garlic and green chillies. Saute for a minute
- Next add the sliced shark fish, salt and the bottle masala and mix well gently.
- Now into ½ cup of warm water add flour and tamarind and extract the juice and add this to the shark fish. Add additional ½ cup water and bring the gravy to a boil. Simmer for a few minutes until the shark fish is cooked.
- Garnish with fresh coriander leaves and slit green chillies
- Serve with Rice Rotis or steamed rice.
Notes
- Use any fish masala if you don’t have bottle masala.
- If you need more gravy, increase the quantity of water and flour. Also, adjust the masala and salt.
- Add more masala if you need the gravy to be spicy.
- Use coconut milk instead of water if you want coconut-based gravy and then skip the wheat flour.
- For tamarind extract, soak a small ball of tamarind in ½ cup lukewarm water.
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