Ingredients:
1kg shark or ray fins
5 tbsp oil
1 onion, chopped
3 garlic cloves, chopped
2 tbsp tomato purée
200ml water
2 tbsp vinegar
2 cardamom pods
2 tbsp fresh ginger, peeled and chopped
1 tsp ground turmeric
1 hot chilli
1 tbsp coriander seeds
1/2 tsp black peppercorns
salt, to taste
Method:
Pound the cardamom pods, coriander seeds and black pepper in a mortar, add the ginger and chilli, pound to a paste then mix in the turmeric.
Skin the fish and cut into steaks, sprinkle with salt and set aside for 10 minutes.
Heat the oil in a large pan, add the onion and garlic. Fry for about 5 minutes, or until the onions have softened then stir in the tomato purée and fry for 2 minutes before adding the water and the spice paste.
Bring to a boil and cook for 2 minutes then add the fish to the pot. Bring back to a boil, reduce to a simmer and cook, covered, for about 15 minutes or until the fish is tender.
Add the vinegar and simmer for 2 minutes more. Serve hot, accompanied by rice.
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