Shark vindaloo
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 900 | grams | Small skinned shark steaks |
| 3 | tablespoons | Groundnut or sunflower oil; (3 to 4) |
| 1 | Onion; chopped | |
| 2 | Tomatoes; roughly chopped | |
| 4 | tablespoons | Vindaloo curry paste; (see below) |
| 300 | millilitres | Water |
| 8 | smalls | Green chillies |
| Coconut vinegar or white wine vinegar; to taste | ||
| Salt | ||
Directions
1 Season the shark steaks with salt. Heat the oil in a large deep frying pan, add the onion and fry until richly browned. Add the tomatoes, and cook until they form a rich golden paste.
2 Stir in the vindaloo paste and fry gently for five minutes, stirring until it has slightly caramelised. Pour in the water and leave to simmer for 10 minutes, stirring every now and then.
3 Slit the green chillies open along their length and scrape out the seeds but leave them whole. Add the shark steaks and chillies to the sauce and simmer for 10 minutes, carefully turning the steaks over halfway through.
Add the vinegar and salt to taste and serve with pilau rice.
4 For the vindaloo curry paste: Cover 40g/1 1/2oz red chillies with plenty of hot water and soak overnight. The next day preheat oven to 230c/450f/Gas 8.
5 Place 1 small onion onto the middle rack and roast for an hour until the centre is soft and nicely caramelised. Remove and leave to cool, then peel off the skin.
6 Drain the chillies, squeeze out the excess water and roughly chop. Put 1 tsp whole black peppercorns, 1½ tsp whole cloves, 7.5cm/3" cinnamon stick and 1 tsp cumin seeds into a mortar or spice grinder and grind to a fine powder.
7 Tip the powder into a food processor and the roasted onion, chillies, 2.5cm/1" fresh ginger, 4 tbsp roughly chopped garlic, a walnut-sized piece tamarind pulp without seeds, 1 tsp light soft brown sugar and 2 tbsp coconut or white wine vinegar, and blend to a smooth paste.
Converted by MC_Buster.
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #6 by Alan Hewitt <alan@...> on Feb 9, 1999