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Indian-spiced local shark with cucumber and coriander salad

800g gummy shark

 

Marinade

2- 3 cloves of garlic crushed (or finely grated on a Microplane)

3 cm grated ginger

2 tsp lemon juice

2 tsp cornflour

1tsp black pepper

1 tsp ground cumin

1/2 tsp ground turmeric

1 tsp salt

Salad

2 Lebanese cucumbers, sliced

1 ripe tomato, halved and thinly sliced

Half a red onion, thinly sliced

1 fresh green chilli, finely chopped

1/2 tsp toasted cumin seeds

Large handful coriander leaves, roughly chopped

Half a lime, or more to taste

Salt and pepper to taste

Lime wedges to serve.

 

Marinade, mix the marinade ingredients in a bowl.

Add your local gummy shark, enough to feed four and rub marinade onto shark. Leave for 10 minutes. Heat some oil in a large pan over medium heat, fry fish on each side until cooked.

Gently toss salad ingredients together just before serving.

 

This recipe has been adapted from Rick Stein's Indian Book.

 

 

 

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