Dried Shark (Unakka Sraavu) Curry

Ingredients
Dried Shark - 250 gms
Grated Coconut - 1 cup
Chili Powder - 2 tbsp
Coriander Powder - 4 tbsp
Garam Masala - 1 tbsp
Turmeric Powder - 1/2 tsp
Coconut Oil - 2 tbsp
Shallots (Small Onion) - 5 nos: (chopped)
Curry Leaves - 4-5 stems
Salt - as required
Preparation Method
Cut the shark into curry pieces and keep in water for 4-5 hrs: to remove the salt.
Wash the shark pieces and keep aside.
Roast the grated coconut in medium flame.
Once the coconut become light brown add chili powder, coriander powder, garam masala and roast for 2mins:
Remove from flame and keep aside to cool down.
Once the coconut is in room temperature, grind that to a fine paste by adding some water.
In a kadai (if you have clay pan, that will be good) cook the fish pieces for 10mins: by adding water and turmeric powder. (Water should be just to the level of fish pieces).
Add the grounded coconut, stir well, close the lid and cook in medium flame.
Add salt, if required. You can add more water, if you want to loosen the gravy.
Remove from the flame once the fish pieces are cooked and gravy become thick.
In a kadai bring oil to heat and splutter mustard seeds.
Add chopped onion and curry leaves and stir continuously.
Once the onion becomes slightly brown, remove from the flame and pour to the top of the fish gravy and close the lid.
Mix the gravy and sauted onion before serving.
Dried Shark Curry tastes good with plain rice.
NB: Even though shark comes under fish category, you should not add tamarind while making shark curry.