There are so many areas of my cooking where my mother’s influence shows up to steal the show, and this is one of those meals. I always say that when it comes to seafood, especially fish in some sort of sauce or stew, I am most definitely not a huge fan.
However, the recipe for this simple meal of chunks of meaty shark and hearty potatoes that bring body and thickness to this dish, fresh and flavorful green pigeon peas, coupled with the enticing flavors of a good Trinibagonian curry powder infused with the most flavorful spices and the most robust aromatics, then skillfully simmered into a rich curry and typically served on top of a bed of steaming white rice, has her artful and magically sweet hand written all over it.”
I would not be me if I didn’t take her recipe and add my own spins and twists to it. While a typical Trinibagonian curry is usually “cooked down” in vegetable oil with your aromatics, I find that lately it comforts me to make small tweaks to my cooking that can make it seem a smidge more healthy. So, I choose to cook my curry in water as opposed to oil, and believe me when I tell you, you may not even be able to tell the difference.
This recipe is a favorite of mine for a weekday lunch or dinner and a huge favorite of mine during the Lenten season when my husband is fasting from meat. Of course, it is always my pleasure to share this recipe with you with the hopes that you do enjoy.
INGREDIENT DETAILS :-
Sure, I can provide some information on each of those ingredients:
- Boneless Shark: Shark meat is a seafood delicacy that is popular in some coastal regions. It has a firm texture and a mild, slightly sweet flavor. When using shark meat in recipes, it’s important to ensure it is sourced sustainably and prepared properly.
- Green Seasoning: Green seasoning is a blend of fresh herbs and spices commonly used in Caribbean and Latin American cooking. It typically includes ingredients like Celery, Chives, Shadon Beni aka Culantro, Thyme, Pimento etc. It adds a vibrant flavor to dishes.
- Curry Powder: Curry powder is a blend of various spices commonly used in Indian and Southeast Asian cuisines. The exact ingredients can vary, but typical components include turmeric, coriander, cumin, fenugreek, and chili peppers. It adds a warm and aromatic flavor to dishes.
- Salt: Salt is a fundamental seasoning that enhances the overall flavor of dishes. It also helps to balance other flavors and can bring out the natural taste of ingredients.
- Roasted Geera: Geera, also known as cumin seeds, are a common spice used in many cuisines around the world. Roasting cumin seeds before grinding them can enhance their flavor and aroma, adding a nutty and warm note to dishes.
- Masala: “Masala” is a term used in Indian cooking to refer to a blend of spices. Depending on the type of masala being used, it can contain a variety of spices such as coriander, cumin, cardamom, cloves, and cinnamon. It adds complexity and depth of flavor to dishes.
- Black Pepper: Black pepper is a common spice made from ground peppercorns. It adds a pungent and slightly spicy flavor to dishes and is often used to season and enhance the taste of various foods.
These ingredients, when combined, can create a flavorful and aromatic dish with a mix of savory, spicy, and herbal notes.
INGREDIENT ALTERNATIVES :-
- Boneless Shark (cut into cubes):
- Substitute with firm white fish such as cod, halibut, or mahi-mahi.
- You could also use shrimp, scallops, or even chicken as alternatives.
- Green Seasoning:
- Make your own green seasoning by blending together a mix of fresh herbs like cilantro, parsley, chives, and thyme with garlic and green chilies.
- Alternatively, you can use a store-bought version.
- Curry Powder:
- Create your own curry blend using a mix of ground turmeric, cumin, coriander, ginger, and fenugreek.
- Use garam masala or a specific curry blend (e.g., Madras curry powder) as a substitute.
- Salt:
- You can substitute with other types of salt such as sea salt or kosher salt.
- For a lower-sodium alternative, consider using a salt substitute or herb-infused salts.
- Roasted Geera:
- If you don’t have roasted geera (cumin seeds), you can use regular ground cumin as a substitute.
- Toast whole cumin seeds in a dry skillet before grinding them for a similar flavor profile.
- Masala:
- Garam masala can be a good substitute for masala in many recipes.
- You can also use specific spice blends like chaat masala or tandoori masala for a different flavor profile.
- Black Pepper:
- Substitute with white pepper for a milder flavor.
- Use crushed red pepper flakes or cayenne pepper for a spicier alternative.
These alternatives can help you adapt the recipe based on what you have available or your personal preferences. Feel free to experiment with different ingredients to achieve a similar flavor profile in your dish.
CURRIED SHARK WITH PIGEON PEAS
Description
This simple meal of chunks of meaty shark and hearty potatoes that bring body and thickness to this dish, fresh and flavorful green pigeon peas, coupled with the enticing flavors of a good Trinibagonian curry powder infused with the most flavorful spices and the most robust aromatics, then skillfully simmered into a rich curry and typically served on top of a bed of steaming white rice.
Ingredients
Instructions
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1. To a saucepan or skillet on medium-high heat, add ½ cup of water along with curry powder, geera, masala, and mix well.
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2. Once the liquid begins to simmer, add half of the onions, garlic, pimento, shadon beni, and all of the hot pepper. Stir well and allow to cook for 3-4 mins or until half of the liquid has reduced.
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3. Add potatoes and peas to the pan and mix into the curry mixture before covering with 2 cups of water. Cover with a lid and allow to cook for 30 mins or until potatoes have softened.
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4. Using a fork, lightly crush some of the potatoes, then add your seasoned shark and remaining onion, garlic, pimento, shadon beni. Mix well, then add your remaining ½ cup of water along with salt to taste.
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5. Place the lid back on the pot, lower the heat, and allow to cook for 15 mins before turning off the heat and serving hot.
Note
Cook Notes
1. **Choosing Shark**: When selecting shark for this recipe, feel free to use either fresh shark meat or frozen the choice is really yours. It's always best to buy it from a trusted and safe supplier. Make sure to remove any skin, bones, and cartilage before cutting it into cubes.
2. **Marinating the Shark**: Before cooking for optimum flavor, you can marinate the shark cubes with the green seasoning for a couple of hours or overnight in the refrigerator. This will help infuse the flavors.
3. **Adjusting Spice Levels**: If you prefer a spicier curry, you can increase the amount of hot pepper or add a bit of pepper sauce or chili flakes. Adjust the seasonings to suit your personal taste.
4. **Consistency of Curry**: Depending on your preference, you can adjust the consistency of the curry by adding more or less water during the cooking process. If you like a thicker curry, you can simmer it uncovered for a bit longer to reduce the liquid.
5. **Checking for Doneness**: Ensure the potatoes are cooked through and tender before adding the shark. You can test the doneness by piercing a potato with a fork. Adjust cooking time if needed.
7. **Serving Suggestions**: This shark curry pairs well with rice, roti, or even bread. You can also serve it with a side of salad or chutney for added freshness.
8. **Garnish**: For a pop of color and freshness, consider garnishing the dish with freshly chopped bandania aka shadon beni aka culantro or fresh hot pepper before serving.
Enjoy cooking and savoring your homemade shark curry!
