Shark fish is great in taste and it's believed to be good for breastfeeding mums as it increases milk supply for the new born. But shark fish also increase body temperature( heat), so one has to consume in little quantity. My mom says there are two varieties of shark fish one is Paal Sura( Young fish), which is soft and tender and cooks in 10 mins. The other variety is Kombu Sura( Matured fish) this variety of fish is rough and flesh is chewy and will take long to cook. So its always wise to choose small sized shark fish. Since Shark fish increases body temperature when consumed it tends to create lots of gas in tummy, so in order to treat that, shark fish is always cooked with lots of garlic. Another important tip is any kind of tamarind based fish curry tastes great on the next day as the sourness and spiciness gets soaked in fish, so always make big batch of curry and reserve for next day too.its our traditional style of making chettinaad fish cury
CLEAN,THE FISH PIECES AND MARINATE WITH 1/2 TSP TURMERIC AND CHILLI PASTE UNTIL USED FOR COOKING.
HEAT GINGELLY OIL IN A EARTHEN WARE ADD FENNEL SEEDS, CHOPPED ONIONS AND SLICED GARLIC CLOVES SAUTE
SAUTE UNTIL ONIONS ARE TRANSPARENT. ADD TURMERIC POWDER, SAUTE WELL
ADD BLENDED PASTE,, (TOMATO, CASHEWS, GINGER, FENNEL, CORIANDER SEEDS) ADD CHILLI PASTE,, (SOAK DRY CHILLI IN HOT WATER REQUIRED 10 MIN AFTER BLEND IN MIXER) SAUTE WELL
ADD COCONUT MILK AND TAMARIND WATER STIR WELL AND BRING GRAVY TO BOIL SIMMER FOR 5MIN COVER WITH LID
NOW ADD THE SHARK FISH PIECES TO GRAVY, STIR GENTLY AND COOK FOR ANOTHER 10 MIN, COOK UNTIL FISH PIECES ARE TENDER AND OIL FLOATS ON TOP OF GRAVY.
DEPENDING ON GRAVY THICKNESS ADJUST WITH WATER.,
THE FINGERLICKIMG YUM FISH CURRY IS READY NOW
