Tuesday, March 09, 2021

Ray fish dishes


 Ray fish curry and ray fish varai are made exactly like shark curry and shark varai but with ray fish pieces. Note: In ray fish varai the variation using cumin powder is not available.

The ray fish bones are soft and can be chewed


Shark curry



Shark 500 Gms - without the head
Onions 1 large
Roasted curry powder 2 tablespoons
Coconut milk or milk 2 cups
Green chillies 3
Curry leaves 10
Fennel seeds 1 teaspoon
Lime juice 1 tablespoons
Salt to taste
Oil 2 tablespoons


Cut the piece of shark into 1 ½ inch cube pieces, clean, wash and set aside.

Dice onions and cut green chillies in small pieces.

Dry roast fennel seeds until golden, add oil and fry onions until soft, add green chillies and curry leaves and fry until onions are golden.

Add the shark pieces, curry powder, salt and one cup water and cook in low heat until shark pieces are partly cooked.

Add milk and boil and when boiled, reduce heat and simmer until gravy thickens.

Remove from fire and lime juice to your taste.

Serve with: rice


Shark Varai 


Shark 500 Gms
Onions 1 large
Coconut scraped - fresh 250 Gms
Chilli powder 2 teaspoons
Turmeric powder ½ teaspoons
Dry chillies 2
Oil 1 tablespoons
Salt to taste


Clean and cut shark into pieces.

Boil these in a covered dish with little water and turmeric powder and salt until the pieces are cooked and soft.

When cool, remove all the skin and bones and shred the pieces by hand.

In a large bowl, mix the shredded shark meat, coconut, chilli powder and mix thoroughly by hand.

Taste and add salt if necessary salt.

Dice onions and fry in little oil until golden brown, add cut dry chillies and the shark coconut mixture and stir until all the varai is quite dry. Do not over roast this.


Use cumin powder instead of chilli powder and make varai which gives a different taste and makes a charakku shark varai.

Serve with: rice, pittu