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Caril de Tubarão (Azorean Tope Shark Curry)

Caril de Tubarão (Azorean Tope Shark Curry) is a traditional Portuguese recipe (from the Azores) for a classic curry of tope shark steaks in a spiced coconut milk base. The full recipe is presented here and I hope you enjoy this classic Portuguese version of: Azorean Tope Shark Curry (Caril de Tubarão).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

6

Rating:

Tags : CurrySpice RecipesHerb RecipesPortugal Recipes

This is a recipe from the Azores islands of Portugal for a shark curry. A tope, also known as a school shark Galeorhinus galeus is a houndshark of the family Triakidae, and the only living member of the genus Galeorhinus. It is found worldwide in temperate seas at depths down to about 800m. This shark is caught in fisheries for its flesh, its fins, and its liver, which has a very high vitamin A content. The fish is now officially classified as endangered, but the recipe works well with dogfish or monkfish steaks as well.

Ingredients:

1 kg tope shark tail, skinned and cut into steaks
50ml Olive oil
Salt and freshly-ground black pepper, to taste
1 Onion, finely chopped
3 Garlic cloves, minced
1 thumb-sized piece of Ginger, peeled and finely grated
2 tsp Portuguese spice mix
400ml Coconut milk
1 Green bell pepper, sliced into thin strips
Basmati rice, to accompany

Method:

Place a wok or deep frying pan over medium heat. Once hot add the olive oil and use to fry the onion, garlic and ginger for about 6 minutes, until the onions are soft. Season with salt and cook for 2 minutes then scatter over and stir in the spice mix. Cook for 2 minutes more, stirring frequently.

Add the shark steaks and fry for about 5 minutes per side, or until nicely coloured. Take the fish out of the pan, season with salt and black pepper then set aside until later.

Stir the coconut milk into the spice and onion blend and bring to a boil. At this point return the tope steaks to the pan and scatter over the sliced bell pepper.

Adjust the seasonings to taste, return to a boil and cook for 5 minutes to allow the flavours to meld.

Serve hot, accompanied by basmati rice.