Vaangi Mas Curry

Ingredients

• - 400g mutton with brinjal
• - 3 tbsp sesame oil
• - 2 large onions
• - 3 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - Curry leaves
• - Salt to taste

Method

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. Marinate shark: Mix with 1 tsp turmeric, 1.5 tsp red chilli powder, 1 tbsp ginger-garlic paste and salt. Marinate 30 minutes.
3. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract all pulp and strain.
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. Fry shallots: Heat 3 tbsp sesame oil. Add 1.5 cups sliced shallots and fry on medium heat 12 minutes until deep golden.
6. Add ginger-garlic and tomatoes: Add 1 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes until oil separates.
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. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil and simmer 10 minutes until thick.
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. 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.