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:
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