This Curry Shark recipe highlights the versatility of the seafood seasoning from a past episode. This dish has a different flavor profile and cooking process to my king fish recipe. This is a dish that my mother made when I was growing up that I love but I don’t make it enough.
Ingredients
- 2 lbs blue shark chunks, seasoned
- 1 medium sized onion diced
- 1 clove of garlic whole
- 3 cloves of garlic minced
- 1 habanero pepper scotch bonnet or scorpion pepper can work as well
- 1 cup of diced tomatoes
- ¼ cup spanish thyme finely chopped
- ¼ cup shadon beni finely chopped
- 4 tbsp curry powder
- 4 tbsp hot water
- 2 tbsp vegetable oil
Instructions
- Heat oil in a pot and chunkay whole clove of garlic
- Add onion, garlic and habanero to the pot and saute for 2 minutes
- Add tomatoes and cook for 2 minutes
- Combine hot water and curry powder in a bowl to form a paste
- Add curry paste to pot
- Add 3/4 of the spanish thyme and shadon beni
- Season with salt and pepper to taste
- Cook curry paste on a medium/low heat until it starts to form bubbles and most of the liquid has evaporated
- Add shark to the pot , cover and cook on medium/high heat for 12 - 15 minutes
- Add remaining herbs
- Serve with rice, provisions or roti and enjoy!
Video
Tried this recipe?Let us know how it was!
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