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This hash is delicious with lime juice squeezed on as you eat.
Place shark in Dutch oven or large skillet. Add water just to cover, 1/2 teaspoon turmeric and salt to taste. Bring to a boil,
reduce heat and simmer until fish is cooked through, about 10 minutes. Drain shark and cool. Cut or shred into small pieces, like
hash. Heat oil in wok or skillet. Add ginger, chile, garlic, curry leaves, onions and rounded 1/4 teaspoon turmeric. Cook and stir until
onions are tender. Add fish and cook and stir until heated through. Add salt to taste if needed. Stir in butter. Top with cilantro
leaves. |
