Shark Hash Kuzhambu

Shark(sura) hash is an authentic side dish prepared mostly by all South Indian peoples, each n everyone prepare these fish hash in their own special way, i was bored of eating them as side dish often n wish to prepare them as gravy as my taste buds need those hash a bit spicy, so tried them to prepare them as usual kuzhambhu but a bit differently..they turned out awesome, usually fish kuzhambus will tastes awesome after a day, for this dish, after an hour the gravy was delicious..excellent with papads...

5nos Shark pieces

1/2cup Shallots

2nos Tomatoes

3nos Garlic

1no Green chillies (chopped)

1no Tamarind (small size)

1/2cup Coconut milk

1/4tsp Turmeric powder

5nos Curry leaves

1tsp Green chillies

1tsp Coriander leaves

salt

Oil

To Grind:

1tsp Urad dal

1tsp Channa dal

3nos Red chillies

1tsp Coriander seeds

1/4tsp Fenugreek seeds

1tsp Peppercorns

1tsp Raw rice

Fry all the ingredients from grind list without oil n grind them as fine powder, soak the tamarind in hot water..n extract the tamarind juice a bit thick with 1cup of water..chop the fish into small pieces (dont cook them in hot water as we do for making hash)..

Heat oil in a pan, add the pearl onions n fry them until they turns golden brownish colour, add the tomatoes, garlic pods, greenchilly pieces, curry leaves n fry it for a while...

Now add the ground powder as per ur need to the veggies n cook in low flame for a while..add the fishpieces n salt , fry them in simmer until the colour of the fish changes, increase the flame, add the tamarind juice with turmeric powder, boil them for a minute..

Add the coconut milk to the gravy, once the oil separated put off the stove..garnish with coriander leaves..

Serve hot with papads r else with boiled eggs...am damn sure ur family will praise u for making this gravy..

Can also prepare them with king fish pieces too..