BABY SHARK AND PUMPKIN CURRY

Here is another post.. another recipe.. loved at my home..
BABY SHARK WITH PUMPKINS...

Baby shark is a delicacy, enjoyed by most. The skin of the fish is peeled off, and it has just one central bone, which makes it more convenient to eat, especially those who love fish but cant handle the bones ;)..
This recipe is made in Konkani goan style and takes only 30-40 mins to be ready.
The mixture of pumpkins and dried mango gives it a tangy taste and coconut milk, a creamy texture. It is most enjoyable with rice bhakari, but can be served with wheat chapatis or rice too.

Ingredients:

• 2-3 sharks , cut in medium sized pieces.
• Half small pumpkin, cut in small cubes.
• 2 white onion, 1 sliced and 1 grind to a paste.
• 10-12 curry leaves.
• 8-10 garlic cloves.
• 5-6 green chillies.
• 3-4 red chillies.
• 1 small tomato.
• 2 tsp cumin seeds.
• 1 tsp coriander powder.
• 2 tsp garam masala powder.
• One cup thick coconut milk. (I used half carton of homemade coconut milk)
• 2 pieces of dried mango/amchur or 2 tsp of amchur powder.
• A pinch of turmeric powder.
• 2 tbsp. oil.
• Salt to taste.

Method:

• Peel the baby sharks, and cut them in medium sized pieces. You can get this done directly from the fish vendors.
  
   
• Grind the garlic cloves, one onion, tomato, cumin seeds, coriander pwder, 3-4 green chillies, 3 red chillies into a paste.
• In a pan, heat oil and add curry leaves.
• Add the above paste, pinch of turmeric powder, garam masala powder and cook till the paste leaves oil.
• Add coconut milk and let it simmer for 2-3 mins.
• Add pumpkins, 3-4 green chillies and sliced onion with 1 cup of water and let it cook for 7-8 mins, covered with lid on a low flame.
• Add baby shark, salt and dried mango, Adjust the thickness of the gravy and simmer on low flame for 7-8 mins till done.
• Garnish with chopped coriander leaves and serve hot with roti or steamed rice.