Ingredients:

• 1/2 kg shark – cut into 2-inch pieces, marinated in salt for 15-20 mins
• 4-5 tbsp – Olive oil (coconut oil for a more authentic curry)
• 4-5 tbsp – Tomato paste
• salt for marination
• For the masala:
• 1/4 cup – Vinegar (palm Vinegar is better)
• 3 Cloves – Garlic
• 1/4 tsp – Ginger paste
• 1 – small onion, cut in quarters
• 1/2 tsp peppercorns
• 1/2 tsp – jeera/ Cumin seeds
• 1/4 tsp – haldi/ Turmeric powder
• 1/2 tsp -salt
• 1/2 tsp -sugar
• 1 – seedless golf-ball-size ball of black Tamarind
• 6 – dry red chillies/Kashmir chillies

Method:

1. Grind the masala ingredients with the vinegar to a fine paste. (Do not use water!).
2. Heat oil and fry the tomato paste well.
3. Add the masala paste and fry well for 5 minutes.
4. Add 1/4 cup water and bring it to a boil.
5. When it boils, wash the fish pieces and add them too.
6. Simmer covered for 6-8 minutes and then cook open to dry it up a bit.
7. Adjust salt, vinegar, pepper/cumin/red-chilli powders to taste if needed and simmer for 1 minute.
8. Serve hot with steamed rice.

Recipe courtesy of Mearl Fernandes