Shark Chutney

Sharks are abundant in the seas surrounding the Seychelles islands, and they have been a source of protein for the Seychellois since their early settlement. Most adult sharks are salted, but because the flesh is soft and juicy, infant and young sharks are curried or cooked in a chutney. It is worth noting, however, that shark meat is considered poor in value in Seychelles and is usually consumed during times of fish scarcity, i.e. during the south east monsoon (June – September). Shark meat is rarely utilized in steaks or fish and chips, as it is in Europe and Australia.

Except for a few sharks, the Seychellois cooks the majority of them since they have an unpleasant flavor and smell. Except for whale, nurse, and sand sharks, and a shark known locally as rekin pisar, which has a strong ammonia odor, all of the sharks listed above are eaten in the Seychelles. The most popular sharks are the Hammerhead, Spottail Shark, Sliteye Shark, and Violin Shark.

Ingredients

• 1 kg shark meat, preferably baby shark, 15 bilimbi, washed and sliced into thin roundels, 1 onion , sliced, Juice of 1 lemon, 2 chillies, crushed, 1½ tsp turmeric, 3 tbsp vegetable oil, Salt and pepper

Instructions

• Wash the shark meat, cut into chunks and place it in a medium size pot and boil it for 10 minutes.
• When the shark meat is cooked remove it from cooking liquor and let it cool. Do not wash the shark meat in cold water as this will wash away the flavour.
• You need a chutney which is not mushy and to achieve this, you are required to remove as much moisture possible from the meat. When the meat is sufficiently cooled, remove any cartilage and skin. Place a handful at a time in a muslin cloth ( or any clean cloth) and wring out as much moisture as possible.
• Transfer the meat in a bowl, flake and fluff it up. The flaking, although part for the recipe, also helps to dissipate any residue of urea that may still be in the meat.
• Wash the bilimbi and slice them into thin roundels. You may decide to grate your bilimbi if you wish. Add a pinch of salt and gently squeeze out as much of the moisture as possible. If you do not squeeze the excess moisture, you will end up with a mushy chutney.
• Thoroughly mix the bilimbi into the shark meat and keep.
• Heat oil in a medium size pan. A wide pan is preferable as this will help to further dissipate the moisture from the chutney. Sweat the onion and stir for a minute or so until fragrant.
• Quickly stir in the turmeric, stir for a few seconds and add the shark meat. Avoid cooking the turmeric for too long as it will turn bitter.
• Cook the chutney for about 8minutes, stirring constantly to stop it from sticking. If you feel that there is a need for more oil because the chutney is sticking to the bottom of the pan, please add some more. The shark meat may at times be dry and can become very absorbent.
• Add the lemon juice and crushed chillies, and season as required.
• This chutney is traditionally served with boiled cassava. However, it also goes very well with boiled rice.