Ingredients with Measurements:
- 1 lb shark meat, diced
- 1 lemon, juiced
- 1 lime, juiced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 cup water
Special equipment needed:
- Large skillet or wok
- Cutting board
- Knife
- Measuring cups and spoons
- Grater
Step-by-step instructions:
1. In a large skillet or wok, heat up the vegetable oil over medium heat.
2. Add the diced onion, minced garlic, and grated ginger to the skillet. Cook for 2-3 minutes until the onion is translucent.
3. Add the diced shark meat to the skillet and cook for 5-7 minutes until the shark is browned on all sides.
4. Add the cumin powder, coriander powder, turmeric powder, chili powder, and salt to the skillet. Stir to combine and cook for 1-2 minutes until fragrant.
5. Pour in the lemon juice, lime juice, and water to the skillet. Stir to combine and bring to a boil.
6. Reduce the heat to low and let the chutney simmer for 10-15 minutes until the shark is cooked through and the sauce has thickened.
7. Serve the lemon and lime shark chutney hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat for cooking the shark and low heat for simmering the chutney.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 200
Fat: 8g
Protein: 25g
Carbohydrates: 8g
Fiber: 2g
Sugar: 2g
Sodium: 600mg
Substitutions for ingredients:
- Shark meat can be substituted with any firm white fish such as cod or halibut.
- Vegetable oil can be substituted with any neutral oil such as canola or grapeseed oil.
- Lemon and lime juice can be substituted with any citrus juice such as orange or grapefruit juice.
Variations:
- Add diced tomatoes or bell peppers to the chutney for extra flavor and texture.
- Substitute the shark meat with chicken or beef for a different protein option.
- Add a tablespoon of honey or brown sugar to the chutney for a sweeter flavor.
Tips and tricks:
- Make sure to dice the shark meat into small pieces to ensure even cooking.
- Use fresh lemon and lime juice for the best flavor.
- Adjust the amount of chili powder to your desired level of spiciness.
Storage instructions:
Store any leftover chutney in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chutney in a skillet over low heat until heated through.
Presentation ideas:
Serve the chutney in a small bowl with a spoon for easy serving.
Garnishes:
Garnish the chutney with chopped fresh cilantro or parsley for a pop of color and flavor.
Pairings:
Pair the lemon and lime shark chutney with rice or naan bread for a complete meal.
Suggested side dishes:
Serve the chutney with a side of roasted vegetables or a simple salad.
Troubleshooting advice:
If the chutney is too thick, add a splash of water to thin it out. If the chutney is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the shark meat to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Chutney is a condiment that originated in India and is typically made with a combination of fruits, vegetables, and spices.
Flavor profiles:
The lemon and lime shark chutney has a tangy and slightly spicy flavor from the citrus juices and chili powder.
Serving suggestions:
Serve the chutney as a main dish with rice or as a side dish with grilled meats.
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Region: Indian