1. Seychelles Shark Chutney Recipe
I recently tried the Seychelles Shark Chutney Recipe and while there I got this local recipe. This traditional dish is a staple in the country, and it is made with shark meat, coconut, and various spices.
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Servings: 8 Servings
Calories: 153 kcal
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring spoons and cups
- wooden spoon
- grater for ginger
- Garlic press (optional)
Ingredients
- 1 lb. shark meat cut into small pieces
- 3 tablespoons vegetable oil
- 3 onions chopped
- 4 garlic cloves minced
- 2 tablespoons ginger grated
- 2 sprigs curry leaves
- 3 chilies chopped bird's eye
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 tablespoon tamarind paste
- Salt to taste
- Water as needed
Instructions
Preparing the Ingredients:
- Rinse the shark meat thoroughly and cut it into small cubes.
- Finely chop the onions.
- Mince the garlic cloves.
- Grate the ginger.
- Measure the tamarind paste, brown sugar, curry powder, mustard seeds, vinegar, turmeric powder, chili powder, and salt.
Sautéing the Onions and Garlic:
- Heat the vegetable oil in a large pan or skillet over medium heat.
- Add the chopped onions and minced garlic to the pan.
- Sauté until the onions become translucent and lightly browned.
Adding the Spices:
- Add the grated ginger, curry powder, mustard seeds, turmeric powder, and chili powder to the pan.
- Stir well to combine and cook for a minute to release the flavors.
Cooking the Shark Meat:
- Add the shark meat cubes to the pan and mix everything together.
- Cook for about 5 minutes, stirring occasionally, until the shark meat is lightly browned on all sides.
Incorporating the Flavors:
- Reduce the heat to low.
- Add the tamarind paste, brown sugar, vinegar, and salt to the pan.
- Stir well to coat the shark meat evenly with the mixture.
Simmering the Chutney:
- Add water to the pan, just enough to cover the shark meat.
- Bring the mixture to a simmer.
- Cover the pan and let it simmer for about 1 to 1.5 hours, or until the shark meat is tender and the flavors have melded together.
- Stir occasionally and add more water if needed to prevent the chutney from drying out.
Adjusting the Seasoning:
- Once the shark meat is tender, remove the lid and continue cooking for another 10-15 minutes to thicken the chutney slightly.
- Taste and adjust the seasoning according to your preference.
Final Steps:
- Remove from heat and let it cool before serving.
- Serve the Seychelles Shark Chutney as a condiment alongside rice, roti, or bread.
Notes
To save time, you can chop the onions, garlic, and chilies in advance and store them in separate containers.
Cut the shark meat into small pieces to ensure that it cooks evenly and quickly.
Adding a little bit of water at a time prevents the chutney from becoming too watery.
Adjust the spice level of the chutney according to your preference.
Nutrition
Calories: 153kcal | Carbohydrates: 8g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 29mg | Sodium: 50mg | Potassium: 245mg | Fiber: 1g | Sugar: 3g | Vitamin A: 297IU | Vitamin C: 28mg | Calcium: 40mg | Iron: 1mg
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