Let me tell you at the outset
that I am no great seafood expert. I am a relative newbie who has grown to
appreciate and slowly enjoy seafood through a combination of peer pressure,
joint family dynamics and my daughter’s seafood love. Actually I don’t really
have much choice. I am married into it. I am now eagerly learning up everything
about cooking seafood. The most important and also the most time-consuming part
of cooking seafood is cleaning it. However this recipe requires little or no
cleaning whatsoever which makes it an ideal recipe for beginners.
Now these sharks
(Sura) are not the type of huge ones you saw in “Jaws”. The ones commonly
available in the market are the much smaller ones. They’re sharks alright, but
just smaller. We bought these at the lighthouse fish market (near Marina beach –
more on this fish market in another post). There is another famous fish market
at Lloyds road. In all these markets, there’ll be women (men at Lloyds road
market) who’ll skin and fillet the fish for you for an extra fee. Shark is
usually made into puttu, so you’ll have to specifically tell them that you want
these as fillets for frying.
I am really amazed at myself at
how much I’ve changed. The very first time that I cooked chicken (this was before
being married), I had to clean it but I wouldn’t touch the chicken, I used a spatula
to push it around in a bowl of water. Last weekend, I sat and scaled thirukai
meen (sting ray fishes).
Shark fillets (sura) are extremely
soft and fragile, so handle gently, especially while frying. These pan fried
shark fillets are delicately flaky on the inside and crisp on the outside and
are best had hot as a starter or as a side with rice. The pan fried Sura doesn’t
smell as overpowering as the Sura puttu and is also a nice variation. Also
Shark (sura) is great for nursing mothers like I mentioned in my earlier post. It
really improves your supply. Try it.
Prep time: 5 mins
Cooking time: 5 mins
Serves: 6
Ingredients
Shark/Sura – 1 whole shark skinned and filleted (about 1 inch wide fillets)
Red chilli powder – 2-3 tbsp (adjust)
Turmeric powder – 1/2 tsp
Tamarind extract – 1/4 cup
Black Pepper powder – 1 tsp
Salt to taste
Oil as required
Method
1. Rinse fillets in 2-3 changes of water. Gently squeeze out excess water, pat
dry and set aside.
2. In
a bowl, combine the red chilli powder, turmeric powder, tamarind extract, black
pepper powder and salt and mix well. The mixture should be a not too thick,
slightly runny marinade.
3. Dip
the fillets one at a time in the marinade to coat evenly. You can now store the
marinated fillets in a plastic box for 1-2 days refrigerated or up to 3-4 days
in the freezer.
4. Heat
a tawa/shallow pan and when hot add 2 tbsp oil and place 3-4 marinated fillets
on the tawa without crowding. You should hear a loud sizzling sound when you
place the fillets on the tawa. Let cook for 1-2 minutes, then gently flip over
and cook for another 1-2 minutes. When the fish is cooked through it will lift
up easily, so wait till that point to flip over.
5. Serve
hot as a starter or as a side with rice and Meen kozhambu (spicy fish gravy).
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