Shark Jalfrezi

The great taste of shark meat with a spicy sauce, use fresh meat.

Serves 2 (Estimated) Rating 4 (1-5)

Prep Time 10 Minutes Cooking Time 25 Minutes

2 Teaspoon Curry Powder
2 Teaspoon Chilli Powder
1 tablespoon cumin seeds
Seeds from 6 green cardamom pods
4 Tablespoons Vegetable Oil
One medium onion finely chopped
9 Garlic Cloves chopped
6cm Root Ginger grated
8 Cayenne Chillies deseeded and sliced lengthways in half
500g Shark Steaks Diced
1 Tin chopped Tomatoes
250ml Masala Gravy (see recipe)
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
2 teaspoon Garam Masala
1 green pepper de seeded and chopped
Make a paste of the curry powder and chilli powder with a little water.
Heat the frying pan without oil and dry fry the cumin seeds and cardamom seeds for 60 seconds.
Add the oil and fry the onion until translucent.
Add the garlic ginger and chilli green pepper and stir fry on medium for a further 6 minutes.
Add the curry and chilli powder paste and stir in and fry for a further 30 seconds.
Add the shark pieces and seal well on all sides.
Add half the masala Gravy and simmer for 10 minutes stirring occasionally.
Add the chopped tomatoes and simmer until the Shark is cooked stirring constantly.
If needed add more masala gravy and water to prevent the curry becoming too thick or dry.
Now add the finely chopped coriander leaves and cook for a minute.
Serve with the whole coriander leaves and garam masala sprinkled over the top.