• Clean the baby shark and remove its skin entirely. Chop into 1-2 inch pieces.
• I got the shark cleaned, de-skinned and chopped from the fish stall at the supermarket.

For marination:

• Wash the shark pieces and apply turmeric powder, red chili powder and salt.
• Blend and make a paste by adding coriander leaves, ginger and garlic pods and 1/2 cup water. (Refer to the marination section ingredients list).
• Apply this green masala paste to the chopped baby shark pieces. Keep it aside for 30 minutes to 1 hour in the freezer.

For the gravy:

• Chop the onions into small pieces and keep aside.
• In a pan/kadai/wok, add oil and roast the spices(garam masala) like black peppercorns, cloves, coriander seeds, cinnamon stick and red chilies for 2 minutes.
• After the spices are roasted, add 3/4 of the chopped onions and fry till they become pinkish.
• Add chopped garlic and fry till raw smell of garlic goes away.
• Next add grated coconut and roast it low flame till coconut gets brownish.
• Add tamarind, stir and immediately switch of the gas.
• After switching off the gas add turmeric powder and mix well.
• Grind this to a gravy of medium consistency by adding 1 cup water or as needed after cooling. Keep it aside.
• In a wok or kadai, add 3 tablespoon oil and fry the remaining chopped onions. Once they turn pinkish, add the green masala marinated baby shark pieces and fry for 10 minutes.
• Pour the ground gravy into this onion shark mixture and let it get cooked for 30 minutes on low flame. Keep stirring in between to prevent it from sticking to the bottom of the kadai.
• After 30 minutes or after the shark pieces are cooked, add salt to taste and garnish with chopped cilantro leaves.