Shark curry is a classic fish curry made with East Indian bottle masala and a baby shark called moshi or mori. This is probably one of the simplest and easiest recipes to make within minutes.
Growing up mom would often make baby shark fish curry. Sometimes it would be this spicy curry and sometimes it would be a coconut curry with pumpkins.
Ingredients and substitutes
- Fish – this curry is made with baby shark fish but you can also use other fish. In fact, you can even use prawns and other seafood for this recipe
- Tamarind– you can use a lime size piece of fresh tamarind soaked in ¼ cup water or you can use a tamarin concentrate like me. The concentrated tamarind is very sour so use less and add more if necessary.
- Ginger garlic – Always use fresh ginger and garlic. I used large garlic cloves but if you use small or medium I suggest you add are few more to the recipe.
- Bottle masala – is a traditional East Indian spice mix made with 18 different spices that cannot be substituted. If you don’t have this spice mix use 1 tbsp cayenne, 1 tsp cumin, 1 tbsp coriander powder, and 1/2 tsp garam masala for this recipe.
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- 1 lb Baby shark fish cut into pieces
- 2 tbsp Cooking oil
- 1½ tbsp Bottle masala
- 10 large Garlic cloves finely chopped
- 2 inches Fresh ginger finely chopped
- 2 large Green chilies Sliced
- 1 large Tomato Chopped
- ½ tsp Tamarind paste or marble size fresh tamarid
- 1 tbsp Rice flour
- ½ tsp Salt
- ½ tsp Black pepper
- 1 cup Water divided
- Saute – In a skillet over medium heat, saute the oil, ginger garlic, and green chilies for a minute.2 tbsp Cooking oil, 10 large Garlic cloves, 2 inches Fresh ginger, 2 large Green chilies
- Masala – Add bottle masala, Chopped tomato, and tamarind paste, Add 1/2 cup water and saute until fragrant.1 lb Baby shark fish, 1½ tbsp Bottle masala, 1 large Tomato
- Fish – Gently add the fish pieces and season with salt and pepper. Add the chopped cilantro/coriander leaves and add an additional 1/2 cup of water.½ tsp Tamarind paste, ½ tsp Salt, ½ tsp Black pepper, 1 cup Water
- Simmer – Bring to a boil and simmer for 10 minutes or until the fish is tender. Pro tip – fish is tender and cooks quickly in 10 to 12 minutes. Cook fish is tender so do not stir the curry too much.
- Thicken – Combine the rice flour with 1/4 cup water and add it to the curry. Simmer until thick. Taste and adjust seasoning and sourness. Pro tip – if necessary add more tamarind paste, salt, or chilies.1 tbsp Rice flour
- Garnish – when ready, garnish with more fresh cilantro/coriander leaves and sliced chilies. Serve with basmati rice.
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