Vaangi Mas Curry

Method

1. 1

   Prepare shark: Wash 500g vaangi mas (shark meat). Cut into 3-cm cubes. Soak in cold salted water with a pinch of turmeric for 15 minutes to remove any strong smell. Drain and pat dry.

2. 2

   Marinate shark: Mix with 1 tsp turmeric, 1.5 tsp red chilli powder, 1 tbsp ginger-garlic paste and salt. Marinate 30 minutes.

3. 3

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract all pulp and strain.

4. 4

   Make coconut paste: Blend half cup fresh grated coconut, 4 dried red chillies, 1 tbsp coriander seeds and 4 garlic cloves to a smooth paste.

5. 5

   Fry shallots: Heat 3 tbsp sesame oil. Add 1.5 cups sliced shallots and fry on medium heat 12 minutes until deep golden.

6. 6

   Add ginger-garlic and tomatoes: Add 1 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes until oil separates.

7. 7

   Add coconut paste and spices: Add the coconut paste and 1.5 tsp red chilli powder. Fry 5-6 minutes until oil separates.

8. 8

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil and simmer 10 minutes until thick.

9. 9

   Add marinated shark: Add shark pieces gently. Simmer on low heat 12-15 minutes until the shark is cooked through and absorbs the curry.

10. 10

    Serve: Add 1 tsp sesame oil. Adjust salt. Vaangi mas curry is a traditional coastal Tamil Nadu shark curry. No whole fish visible. Serve with steamed rice.