Welcome to Teri's Food Therapy, a unique blog here for you to explore. Teri's F.T. blog is mainly Caribbean style food. Cooking has added such value to my life, and I love having the opportunity to share my passions and thoughts with my loyal readers. Read on, and enjoy.

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  • Terissa Skinner-Ballantyne


Fresh seafood and curry is one of those perfect matches that creates Caribbean Food magic. There are several variations of curried shark of course. For example, my mother has a recipe with just cubed chunks of shark, seasoned and cooked in the wondrous curry spice blend and it is magical. My recipe however is a bit different. Golden fried pieces of shark, slightly cooked in a coconut curry sauce with lots of fresh seasoning is how i love to do it and it is my pleasure to share it with you.


1lb Shark 1 Lemon or 2 Limes 4 tbsp Green Seasoning ( https://www.terisfoodtherapy.com/post/green-seasoning ) 1/2 cup Flour 1/4 Garlic Powder 1/2 tsp Red Pepper Flakes

1/4 tsp Turmeric Powder

1/4 tsp dried Thyme Pinch Black Pepper 1/2 tsp Salt Oil (for frying)


3 tbsp Curry Powder

2 tbsp Coconut Milk Powder

1 medium Pimento chopped

2 tbsp Water

2 Garlic crushed and chopped

4 leaves Chadon Beni chopped

1/2 cup Water

1/2 tsp Corn Starch

pinch Salt


●Wash shark pieces with water and lime or lemon to clean and cut the freshness then place in a clean bowl for seasoning. ●Add green seasoning and 1/4 salt mix well and set aside to marinate for a few mins. ●Place oil in wide frying pan and place on medium to high heat. ●Add flour to a wide bowl or plate and season with turmeric, remaining salt and black pepper. ●Test readiness of the oil using a wooden spoon. Place the spoon in the oil if it bubbles around the spoon the oil is ready. (if the oil is smoking it's too hot you need to lower the heat a bit before cooking anything in it) ●Once the oil is ready place pieces of shark in flour and coat then shake off excess and place in the hot oil to fry for 3 mins on each side. Ensure both sides are golden brown before removing from the heat and placing on grease proof paper or paper towels to absorb excess oil.

Set fried shark aside and to a wide saucepan on medium to high heat add 2 tbsp water, when the water begins to bubble toss in garlic, pimento and chadon beni (leaving a bit to garnish when finished)

Let cook for 1 min or until slightly fragrant then add curry powder and stir for 3 mins cooking. Add coconut milk and cornstarch to 1/2 cup water and whisk into saucepan. Once sauce begins thickening up add salt and stir.

Then place pieces of fried shark into sauce toss slowly as to not break up pieces. Gently ensure each piece is coated with sauce and remove from heat.

Thanks for joining me for another session of Food Therapy. Hope to see you soon ❤

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