Shark(sura) hash is an authentic side dish prepared mostly by all South Indian peoples, each n everyone prepare these fish hash in their own special way, i was bored of eating them as side dish often n wish to prepare them as gravy as my taste buds need those hash a bit spicy, so tried them to prepare them as usual kuzhambhu but a bit differently..they turned out awesome, usually fish kuzhambus will tastes awesome after a day, for this dish, after an hour the gravy was delicious..excellent with papads...
5nos Shark pieces
1/2cup Shallots
2nos Tomatoes
3nos Garlic
1no Green chillies (chopped)
1no Tamarind (small size)
1/2cup Coconut milk
1/4tsp Turmeric powder
5nos Curry leaves
1tsp Green chillies
1tsp Coriander leaves
salt
Oil
To Grind:
1tsp Urad dal
1tsp Channa dal
3nos Red chillies
1tsp Coriander seeds
1/4tsp Fenugreek seeds
1tsp Peppercorns
1tsp Raw rice
Fry all the ingredients from grind list without oil n grind them as fine powder, soak the tamarind in hot water..n extract the tamarind juice a bit thick with 1cup of water..chop the fish into small pieces (dont cook them in hot water as we do for making hash)..
Heat oil in a pan, add the pearl onions n fry them until they turns golden brownish colour, add the tomatoes, garlic pods, greenchilly pieces, curry leaves n fry it for a while...
Now add the ground powder as per ur need to the veggies n cook in low flame for a while..add the fishpieces n salt , fry them in simmer until the colour of the fish changes, increase the flame, add the tamarind juice with turmeric powder, boil them for a minute..
Add the coconut milk to the gravy, once the oil separated put off the stove..garnish with coriander leaves..
Serve hot with papads r else with boiled eggs...am damn sure ur family will praise u for making this gravy..
Can also prepare them with king fish pieces too..
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