I wanted to highlight the versatility of the seafood seasoning from the last episode and do another dish with a different flavor profile and cooking process to the king fish and curry shark is a dish that my mother made when I was growing up that I love but I don’t make it enough.

For this recipe you will need:

• 2lbs 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
• 1/4 cup spanish thyme (finely chopped)
• 1/4 cup shadon beni (finely chopped)
• 4 tbsp curry powder
• 4 tbsp hot water
• 2 tbsp vegetable oil

Method:

1. Heat oil in a pot and chunkay whole clove of garlic
2. Add onion, garlic and habanero to the pot and saute for 2 minutes
3. Add tomatoes and cook for 2 minutes
4. Combine hot water and curry powder in a bowl to form a paste
5. Add curry paste to pot
6. Add 3/4 of the spanish thyme and shadon beni
7. Season with salt and pepper to taste
8. Cook curry paste on a medium/low heat until it starts to form bubbles and most of the liquid has evaporated
9. Add shark to the pot , cover and cook on medium/high heat for 12 – 15 minutes
10. Add remaining herbs
11. Serve with rice, provisions or roti and enjoy!