Chettinad Sura Meen Kuzhambu aka Shark Fish Curry is a quintessential curry dish from the South Indian Cuisine that goes with Chettinad spices hence it’s hot and spicy with the flavours. Typically eaten with plain steamed rice, Shark fish curry is a popular curry dish in entire South India specially Tamil Nadu and Kerala. Shark fish is great in taste and it’s believed to be good for breastfeeding mothers as it increases milk supply for the new born. But shark fish also increase body heat, so its suggested to consume in wisely. Shark fish, Shallots, Garlic, Red Chilli powder, Coriander Powder (Dhania), Turmeric powder (Haldi), Fennel Powder, Cumin powder (Jeera), Salt, Oil, Fennel seeds (Saunf), Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Water, Tamarind Water, Curry leaves, Dry Red Chillies 500 grams Shark fish , (with skin, cut into medium pieces) 15 Shallots , chopped 5 cloves Garlic , chopped 2 teaspoons Red Chilli powder 3 tablespoons Coriander Powder (Dhania) 1 teaspoon Turmeric powder (Haldi) 1 teaspoon Fennel Powder 1 teaspoon Cumin powder (Jeera) , roasted Salt , as required Oil , as required 1/2 teaspoon Fennel seeds (Saunf) 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon Cumin seeds (Jeera) 1-1/2 cups Water 1/4 cup Tamarind Water 1 sprig Curry leaves 3 Dry Red Chillies 15 45 To begin making the Chettinad Sura Meen Kuzhambu recipe, clean and wash the fish pieces and marinate with turmeric and keep aside.Heat oil in a wok/kadai and when the oil is hot add fennel seeds, curry leaves, dry red chilli, cumin and mustard seeds and wait till they splutter.Now add chopped shallots and chopped garlic cloves. Saute until onions are transparent and pale.Mix red chilli powder, coriander powder, cumin powder and fennel powder to the tamarind water and stir well until smooth. Add this to the wok and mix well.Add 1-1/2 cups of water, season with salt and bring the curry to boil.When the curry starts boiling, cover with lid and simmer curry for 5 to 6 minutes.Now add the shark fish pieces to the curry and stir gently and cook for another 5 minutes or until fish pieces are tender and oil floats on top of gravy.Turn off the heat and serve hot. Serve Chettinad Sura Meen Kuzhambu along with Steamed Rice and Kachumber Salad for a weekday meal.