- 1/2 kg whitecheek shark (baby shark/thato/mushi/moosi, cleaned and cut into pieces) * see notes
- 2 small flakes of garlic with skin, crushed
- 1 sprig of curry leaves
- 1/2 teaspoon mustard seeds
- oil for frying
- salt to taste
- 4-5 long dry red chillies (Bedgi (deseeded to tone down the spice)
- 4-5 peppercorns (adjust to taste)
- 3 fat flakes of garlic
- 1 marble size ball of tamarind
- 1/4 teaspoon turmeric powder
- 1 medium big sized onion
- Clean the fish in salt & turmeric - if you are using baby shark it will have a strong aroma, so make sure to clean it well. Drain and keep aside till required.
- Grind all the ingredients mentioned under 'For the masala' to a very fine paste using a little water. Transfer the masala into a bowl and rinse the grinding jar with a cup of water.
- Heat oil in a pan and toss in the mustard seeds. When they stop spluttering reduce the heat completely and add the curry leaves, crushed garlic and fry them till the garlic turns light golden.
- Add the ground masala and fry until the oil leaves the sides of the pan, about 2-3 minutes on a medium high heat. Then add the reserved water, salt to taste and bring the gravy to a boil. Adjust the consistency of the gravy by adding a little more water if required but don't make it too thin.
- When the gravy comes to a rolling boil add the cleaned fish pieces and give it one boil. Reduce the heat to a simmer and cook for another 2 minutes.
- Remove the pan from heat (the fish will continue to cook in the steam). Serve hot with piping hot rice.
1. The same curry can be made for other types of fish and seafood such as kite fish (vagolem/ray fish), croacker/jew fish (dhadiyare/koddai), prawns and crabs