Commonly in tandoori cookery, chicken is marinated in yogurt and Indian spices and cooked over a charcoal fire in a tandoor, a cylindrical clay oven. The original recipe used common thresher shark soaked in coconut milk, but you can also use mako, or even swordfish. You’ll find that shark is full-flavored yet still mild and slightly sweet with a firm, meaty texture that stays moist during cooking. Grilling the marinated shark achieves authentic Indian flavor without a tandoor oven! Makes 16 (2oz each) skewers.
For the skewers:
- 2lbs shark fillets, skin off
- 12 oz coconut milk
- 4 oz Tandoori paste
- 16 6” bamboo skewers
- Olive oil
Parsley Vinaigrette (optional)
- 1/2 cup cider vinegar
- 1/2 cup white wine
- 1/2 cup honey
- 1/2 cup olive oil
- 1/2 bunch flat leaf parsley
- Salt and pepper to taste
How to Prepare:
- Cut thresher shark into 2.5 x .5 inch or 2 oz strips and place in a large bowl or baking dish.
- Combine coconut milk and tandoori paste, mix well and pour over shark. Toss everything together gently to ensure even coating, then cover and refrigerate overnight.
- Soak bamboo skewers in beer or water overnight to prevent from burning. Do this by putting skewers in a shallow plastic storage container or baking sheet with water in it, then top with a plate or other heavy object to hold them underwater.
- When ready to cook, gently thread marinated shark onto skewers. Proceed with grilling them on a barbecue or frying them in a pan, cooking 2-4 minutes per side. Be sure to oil your grill or add some olive oil to your pan to prevent sticking.
- Serve with optional accompaniments such as sliced cucumbers, naan bread or basmati rice.
- For the parsley vinaigrette: into a blender combine the cider vinegar, wine, honey, olive oil, salt and pepper and blend until smooth.