Entree: Seychelles – Chatini (Shark Chutney)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
- 1 lb (450 g) shark fillets, skinned and boned
- 1 cup (80 g) freshly grated coconut (or unsweetened desiccated if unavailable)
- 1 large onion, finely chopped — about 8 oz (225 g)
- 3 cloves garlic, minced — about 9 g
- 1 tbsp (6 g) fresh ginger, grated
- 1–2 small green chilies (birds-eye or local), finely chopped
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 small tomato, seeded and diced — about 4 oz (115 g) (optional but traditional in many versions)
- 1/2 tsp (1 g) ground turmeric
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 6–8 curry leaves (optional)
- 2 tbsp (30 ml) water (if needed)
Instructions
1. Rinse shark fillets and place in a pot with enough water to cover. Add 1/2 tsp turmeric and 1/2 tsp salt. Bring to a boil and simmer 8–12 minutes until cooked through. Drain, cool slightly, then flake the fish into small pieces and remove any remaining cartilage.
2. In a dry skillet over medium heat, lightly toast the grated coconut for 2–3 minutes until fragrant (skip if using already-toasted desiccated coconut). Remove and set aside.
3. Heat vegetable oil in a sauté pan over medium heat. Add chopped onion, curry leaves (if using), garlic, ginger, and chopped chilies. Cook, stirring, until the onion softens and becomes translucent, about 6–8 minutes.
4. Add diced tomato (if using) and cook until it breaks down, 3–4 minutes. Stir in flaked shark, toasted coconut, vinegar, lime juice, remaining turmeric, salt, and pepper. Mix well to combine.
5. Reduce heat to low and cook, stirring frequently, until mixture is fairly dry and well amalgamated, about 8–10 minutes. Add 2 tbsp (30 ml) water if it begins to stick; cook until you reach a thick, chutney-like consistency.
6. Taste and adjust seasoning with more vinegar, lime, salt, or chilies as desired. Serve hot or at room temperature. Shark chutney keeps well refrigerated for a few days and flavors deepen with resting.
