Quilon is a coastal area and they are famous for their unique cuisine, which mainly focuses on seafood. This is a popular dish made from small shark, called “sravu” in Kerala. Shark Curry, or Varutharacha sravu curry. It’s a thick dark brown curry with the taste of a variety of spices flirting with your taste-buds, making it almost impossible to decide which flavor taste’s better. It’s a lil tangy, a lil bitter, lil spicy and very hot! If your tongue has even a little ability to take hot and spicy food, make the best use of it while eating this, coz this is one of those curries which tends to be stubborn on being itself and not being altered at all. Not that it is any less tasty if you make slight changes, but if you reduce the spices in this recipe, it loses some of it original charm. But I’m sure you’d still enjoy it no less.
Shark 500 gms, Cleaned and cut into cubes
Coconut 1, grated
Methi 1/4 tsp
Turmeric 1/4 tsp
Saunf 1/2 tsp
Peppercorns 1 tsp
Coriander seeds 2 tbsp
Kashmir chilies, the long wrinkled ones 5 (For color)
Spicy dry red chillies 5
Shallots 3 (This is used to balance the smell and flavor of all the spices)
Green chillies 3 or 4 (You can reduce or avoid this one if your tongue is on the sober side, coz it wouldn’t make a huge difference to the curry’s texture or color unlike the dry chillies or pepper)
Curry leaves 2 sprigs
‘Kudampuli’ or kochampuli 3 strips or pieces (Soaked in 3/4 cup hot water)
Curry leaves 1 sprig
Dry red chillies 2 Broken into 2 or 3 pieces
Shallots 5-6, sliced
Roast the ingredients 2 – 10 together, till the coconut starts to turn golden in color. Let it cool.
Once its cool, grind it into a smooth paste and keep aside.
Heat a Meen-chatti (Flat earthen pot used mainly or rather exclusively for cooking fish in Kerala), add tomato green chillies, 2 sprigs of curry leaves and the soaked kochampuli (with the water). Saute till the tomato becomes soft.
Add the fish pieces, stir slowly and carefully so as not to break the fish.
When the fish turns white in color, add the ground masala.
When it starts to boil turn off the heat. Don’t let it boil for long coz it makes the gravy watery and looses the texture of the curry.
Heat the coconut oil, and add the remaining ingredients for seasoning.
Add this to the curry, close lid immediately and keep aside for at least 1 hour before serving. This curry tastes good with plain white rice.
Now, let me give you the recipe which is cherished by all the (non-vegetarian) coastal residents of Kerala, but mainly by the visitors of “kallu-shaaps”(toddy shop). This is always served with toddy, as a side-dish at the local toddy shops. Its also known as “thalennathe meen curry” or 1 day old fish curry, coz its usually not served as soon as its made, its heated and reheated about 2 to 3 times throughout the day that its made and served the next day, by when it would have turned into a deep red shade and definitely irresistible! It’ll most definitely not come out anywhere close to its authentic taste if prepared in any other form of utensil other than a meen-chatti.
Its a spicy red gravy, which isn’t too thick nor too thin in consistency.. It may look a little scary to the weak-hearted folks. You might think that it’ll claim your tongue, but trust me its not so bad, you’ll agree with me once u try it. My dad for one hates any food that’s even close to spicy (or so he claims). Everytime and every meal that mom makes this curry (any given meal is incomplete in our house without it) dad has to crib that it’s so hot that he gets hiccups (he says so for everything which has more than a pinch of chilly in it, but still licks his plate, when we’re not watching!) but he won’t let a day pass when he would not help himself to a handsome serving of the ‘notorious curry’. So here goes…
Fish 1/2 kg cut and cleaned
Onion 1 sliced
Tomato 1 sliced
Green chillies 1 or 2 slit in half
Ginger 1 big piece chopped
Kashmiri chilly powder 4-5 tbsp (Use the non-spicy one which is just for color and texture, DON’TUSE THE SPICY ONE IN THE ABOVE MENTIONED QUANTITY!! If u do, i will not be responsible for any casualties arising from its consumption… & I mean it!!)
Hot chilly powder 1 tsp ONLY, coz the kashmiri chilly will have a bit of spiciness in itself, and we’re also adding green chillies
Tamarind almost half a handful soaked in hot water and about 1 tea-cup thick juice extracted (its not a a typing mistake, you’ll actually need so much)
Turmeric powder 1 tsp
Salt to taste
Sugar 1 tsp (to balance all the flavors)
The fish, it’s called ‘Uluva-meen’ or ‘Kadambe’ in Malayalam, no idea what its called in English.. you can use any other fish of your choice
Coconut oil 4-5 tbsp
Garlic 8-9 cloves, crushed
Curry leaves 3 sprigs
All the ingredients together (except the fish), crush it well with your hands.
Then add the fish. Add about 2 cups of water.
Simmer for about 1/2 an hour. By then it would be almost a dark red to orange color, and quite thick in consistency.
Add the seasoning ingredients directly to the curry. Close lid immediately. Keep aside. Reheat after about 5-6 hours, repeat again in another 5-6 hours.
Serve with rice and a couple of ‘’Kaandhari mulagu’ (bird’s eye chilly) . Mash the chillies into the gravy and there you go!! The kallu shop fish curry or 1 day old fish curry is ready to be served.. Enjoy!!