Mangu

shark-chutney

Next Dish: Taro and Coconut

Shark Chutney is a traditional dish originating from Seychelles, an archipelago in the Indian Ocean. It is made by boiling and mincing small sharks, which are then cooked with bilimbi juice and lime. The dish is typically seasoned with fried onions, salt, turmeric, pepper, and curry leaves. Shark Chutney is often served with rice or breadfruit.

shark meat

garlic

vegetable oil

salt

hot chili peppers

coriander

dried limes

ginger

ground turmeric

onion

Recipe

Ingredients:

  • 1 lb shark meat

  • 2 onions

  • 4 cloves garlic

  • 1 piece of ginger

  • 1 teaspoon turmeric

  • 3 tablespoons vegetable oil

  • 2 limes

  • 1 teaspoon salt

  • 2 hot chili peppers

  • 1 bunch fresh coriander


Instructions:

  1. Cut the shark meat into small pieces, then wash and drain it.

  2. Grate the onions, garlic, and ginger into a bowl.

  3. Add the turmeric to the grated mixture and mix well.

  4. Heat the oil in a pan, then add the mixture and fry for about 5 minutes.

  5. Add the shark meat to the pan and cook until it is well done.

  6. Squeeze the limes and add the juice along with the salt to the pan.

  7. Chop the chili peppers and coriander and add them to the pan.

  8. Stir well and cook for a few more minutes.

  9. Allow the chutney to cool before serving.