Sravu Curry

Name: Sravu Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian (Kerala)
Ingredients: Shark flesh, cut into large chunks: 600 g; Grated coconut: 100 g; Dried red chillies: 7; Coriander seeds: 2 tsp; Shallots: 100 g; Garlic: 6 cloves; Kudam puli: 3 pieces (soaked in 150 ml water); Turmeric: ½ tsp; Coconut oil: 3 tbsp; Mustard seeds: 1 tsp; Curry leaves: 2 sprigs; Salt: 1½ tsp; The turmeric-salt rinse is essential for shark — skip it and the ammonia smell will overpower the dish.; Shark flesh is very dense; ensure pieces are not thicker than 3 cm for even cooking.; Kudam puli is the essential souring agent — tamarind is acceptable but gives a different flavour profile.; Leftover shark curry makes an excellent filling for Kerala parotta wraps.

🍗 Non-veg🌾 Gluten-free📊 Medium

Meaty shark pieces cooked in a bold, tangy red-coconut gravy with kudam puli — a powerful, deeply flavoured curry from Kerala's deep-sea fishing communities along the south coast.

⏱️20 minPrep

🔥25 minCook

🕒45 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Sravu Curry

Rub shark pieces with 1 tsp turmeric and salt; rinse under cold running water 3 times to remove any ammonia smell.
Pat dry.
Dry-roast coconut, red chillies, and coriander seeds until coconut is golden.
Grind with shallots, garlic, and turmeric into a smooth paste.
Heat oil; splutter mustard seeds; add curry leaves.
Add ground paste; fry 3 min.
Add kudam puli water; simmer 5 min until thickened.
Add shark pieces and salt.
Cover; cook 10 min.
Uncover; stir gently and cook 2 more min.
Shark should be firm but flake along the grain.
Gravy should be thick and dark red.

📖 Cultural notes

|---|---|---|---|---| | 315 kcal | 36 g | 10 g | 14 g | 3 g | Shark curry (sravu curry) is a specialty of Thiruvananthapuram and Kollam coastal communities, particularly among Latin Catholic fishing families of Vizhinjam — Kerala's main fisheries port. Shark meat, being dense and travel-tolerant, was historically important for families whose men went on long deep-sea voyages, as it could be dried and preserved. ---

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