Dry Curry Shark at Hock Heng Huat, Tg Sepat, I tried to cook up my own version of dry curry shark. I love to eat shark meat with curry. These small sharks have only one long back bone without any tiny bones. Therefore you don’t have to worry about bones getting stuck in the throat! LOL!
Shark, 3 pcs, cut into 1” chucks
Fish Curry powder, 3 tablespoons, add water to make a paste
Serai (lemongrass), 2 pcs, crushed
Onions, 1 pc, cut into slices
Ginger, 5 pcs, cut into strips
Salt to taste
Coconut milk (santan kelapa), 5 tablespoons (optional)
Put around 3 tablespoons of oil in a hot wok and sauté the onions until fragrant. Add in the serai (lemongrass) and ginger. Pour in the curry paste. Stir fry for a short while. Add in the shark and coconut milk. Fry until the shark meat is cooked. Add salt to taste and serve while still hot. The curry shark is best eaten with steamed rice.