Mozambican Shark
Dive into the bold and exotic flavors of coastal Africa with this Mozambican Shark recipe, a vibrant dish that combines tender, marinated shark fillets with a rich, aromatic coconut milk sauce. Infused with fresh lime juice, smoked paprika, turmeric, and fiery red chilies, this recipe celebrates the harmonious balance of heat and creaminess, making every bite an unforgettable experience. Sautéed onions, garlic, and ginger form the flavorful base, while a garnish of fresh cilantro adds a bright, herbal finish. Perfectly paired with steamed rice or crusty bread, this dish is a true showstopper that's as simple to prepare as it is impressive to serve. Bring the taste of Mozambique to your table in just 50 minutes!
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Recipe Information
Ingredients
- 4 pieces shark fillets
- 3 tablespoons lime juice
- 1 teaspoon smoked paprika
- 3 pieces garlic cloves
- 1 teaspoon ginger
- 2 pieces red chili (finely chopped)
- 400 milliliters coconut milk
- 2 tablespoons vegetable oil
- 1 large onion (finely chopped)
- 2 tablespoons coriander (cilantro) leaves
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 milliliters water
Instructions
Rinse the shark fillets under cold running water and pat them dry with paper towels.
In a small bowl, mix 2 tablespoons of lime juice, smoked paprika, and half the salt.
Rub this mixture onto the shark fillets, coating them well. Set aside to marinate for 15 minutes.
In a deep skillet or frying pan, heat the vegetable oil over medium heat.
Add the chopped onion, garlic, ginger, and red chilies to the pan. Sauté for 3-4 minutes until softened and fragrant.
Stir in the turmeric powder and cook for 1 minute to release the flavors.
Pour in the coconut milk and the remaining lime juice. Stir well and let it simmer for 5 minutes.
Add the marinated shark fillets to the pan. Spoon some of the sauce over the fillets to coat them.
Cover the pan and let the fillets cook for 8-10 minutes, or until the shark is tender and cooked through.
Season the sauce with the remaining salt and black pepper, adjusting to taste.
If the sauce is too thick, add 50 ml of water and stir to loosen it to the desired consistency.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or crusty bread.
Nutrition Facts
Calories |
1018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 2757 mg | 120% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 37.9 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2346 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
