Shark curry (cari requin)

Instructions

1. Cut the shark fillet into pieces about 4 cm across, then season them with the salt and pepper.
2. Thinly slice the onions, crush the garlic, dice the tomatoes and deseed the chili.
3. In a casserole, heat the oil and sauté the onions for 5 minutes over medium heat.
4. Add the garlic, chili, turmeric and local saffron, then stir for 1 minute.
5. Stir in the tomatoes and rougail, then cook for 5 minutes until the sauce is thick.
6. Add the shark pieces and pour in a glass of water to come halfway up.
7. Cover and let simmer over low heat for 15 minutes, until the fish is cooked and firm.
8. Adjust the seasoning and serve hot with white rice.