St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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CURRIED SHARK (serves 4 regular folk):

Not having tried this in a while, I took advantage of being home to get
some fresh shark.  It also works well with other firm fish steaks like
mackerel, scamp, dolphin (mahi mahi to the PC crowd...):

1-2 tbsp vegetable oil
1 medium-large onion - diced
2 tablespoons more or less curry powder, to taste
2 1/2 cups peeled fresh tomatoes (or drained canned ones if you have to)
1 teaspoon or so salt, to taste
1/4 - 1/2 teaspoon fresh ground pepper
1 1/2 pounds black-tip shark steaks (or whatever your local fish-monger offers up)
2 cups hot cooked rice

Heat oil in a large skillet; add the onion and cook till tender - not browned
Stir in curry powder and saute for 1/2 minute.
Add tomatoes, salt, and pepper.
Bring the whole thing to a boil, and gently lower the fish into the sauce.
Cover, lower heat, simmer for 10-12 minutes (until fish is opaque when
tested near the back bone)
Baste with the sauce two or three times wile cooking.

Serve over rice with any or all of the following:

Mango chutney
Fried bananas
Peanuts
Chopped green onions
Chopped red & green bell pepper
Starfruit in lime juice with honey

- pax -
Andrew H. Auld; Resting now that his Sabbath Duties are completed...

Date: Sun, 3 Sep 2000 
Subject: Recipes again
From: "Andrew H. Auld"