Indian-spiced local shark with cucumber and coriander salad




800g gummy shark



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


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.




Back to blog