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Tandoori Shark Skewers

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:

  1. Cut thresher shark into 2.5 x .5 inch or 2 oz strips and place in a large bowl or baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with optional accompaniments such as sliced cucumbers, naan bread or basmati rice.
  6. For the parsley vinaigrette: into a blender combine the cider vinegar, wine, honey, olive oil, salt and pepper and blend until smooth.


Mako Shark

Common Thresher Shark

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