Shark Chutney with Green Papaya Salad
The information I found for the shark chutney was more of a description of the dish than a recipe. It did not give quantities of the ingredients. I decided to wing this recipe and go with my intuition on the amounts. It turned out well. The shark had great flavor and worked well with the green papaya salad. The amounts I used in the recipe I added below.
Ingredients & Directions
Shark chutney is a dish eaten in the Seychelles. It typically consists of 2 lbs (907.2 grams) of boiled skinned shark, finely mashed, and cooked with squeezed bilimbi juice and lime. This in turn is mixed with a medium onion, 1/2 tsp. pepper, 1 tsp. salt and 1 Tbsp. turmeric. The onion is fried and it is cooked in oil.
Green Papaya Salad
Grated green Papaya
2 cloves garlic
1 red onion, finely sliced
Juice of 2 limes
Salt & black pepper to taste
2 tbsp Extra Virgin Olive Oil
Finely sliced red chilies
Finely grate the green papaya (into strips, best using a mandolin) and sprinkle with salt. Let it sit for 10-15 minutes then squeeze all the water out, discard the water.
Separate the squeezed grated papaya on a tray, then sprinkle with black pepper and the juice of 2 limes. Meanwhile Sweat the sliced onion in a little olive oil but do not brown. Add the seasoned grated papaya and the sliced red chillies and toss to coat.
Cook on medium heat tossing until the papaya is slightly wilted.