Sura (shark) fish varuval

And so i found 3 huge shark (sura) steak, each about six inches in diameter, thankfully skinned but totally uncut in my kitchen sink this morning, with specific instruction 'please make it really hot and spicy with lots lots of onions'. So there i was again at the uneasy task of having to handle raw meat,quickly i rinsed off the meat and sliced the stuff into half a centimeter thin strips.


Into a hot chinchatti with 2 tablespoon of corn oil, went 6 huge onions sliced up in strips together with 8 chopped green chillies. When sauteed nicely and lightly caramelised, dish out and drain.




With the remaining now onion and chilly infused oil, dunk a small cube of butter and half the fish strips (you have do it twice coz there is so much fish unless you want to take the short cut and use more oil). Now since this is probably a young adult fish judging by its size, ( i tried not to fixate on the image of a young fish swimming happily in the sea before being caught by in a fishing net and gasping for breathe till his little life prematurely ended, i hope my meat eater considers vegetarianhood soon) expect the meat to be slightly on the tougher side and swell up.
Sura fish has plenty of its own liquid so let it dry up as it cooks. Salt as u like, u can also add cumin if you like but im doing it pretty basic. As the liquid dries up and oil breaks out again, check whether the fish is cooked.
And now for the special touch, crush 5 cloves of garlic and dunk into the fish. Why do it at the final stage? So that you get the fresh aroma of garlic on the fish but not in the meat so it retains its natural sweetness. Just mix around like 2 mins, dish out and drain. Into the remaining oil, sprinkle really hot chilly powder (i like Alagappa coz it delivers each time), about 2-3 tbspoon as per your level of heat and a teaspoon of turmeric powder. Now dunk back the fish and sprinkle with 2 dinner spoon of crushed black pepper (im following spesific instructions, remember)and also curry leaves.




Just mix around till the chilly powder starts to brown lightly and chilly fumes rises. Dont overcook till charred, unless you like it. Off the fire and let it sit there for a couple of minutes.




Then dish out and sprinkle with the sauteed onions and chilly. Serve with rice and rasam or hv it on its own with bread and a simple salad or chapathi and raita. Works fine all ways.

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