Name: Shark Vindaloo
Ingredients: 900 g Small skinned shark steaks; 3 tb Groundnut or sunflower oil; (3 to 4); 1 Onion; chopped; 2 Tomatoes; roughly chopped; 4 tb Vindaloo curry paste; (see below); 300 ml Water; 8 sm Green chillies; Coconut vinegar or white wine vinegar; to taste; Salt

In America, we have a long history of valuing the concept of the separation of church and state. This idea historically referred to a division of labors between the church and the civil magistrate. However, initially both the church and the state were seen as entities ordained by God and subject to His governance. In that sense, the state was considered to be an entity that was “under God.” What has happened in the past few decades is the obfuscation of this original distinction between church and state, so that today the language we hear of separation of church and state, when carefully exegeted, communicates the idea of the separation of the state from God. In this sense, it’s not merely that the state declares independence from the church, it also declares independence from God and presumes itself to rule with autonomy.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Grains		Rick, Stein	4	servings

INGREDIENTS

900	g	Small skinned shark steaks
3	tb	Groundnut or sunflower oil; (3 to 4)
1		Onion; chopped
2		Tomatoes; roughly chopped
4	tb	Vindaloo curry paste; (see below)
300	ml	Water
8	sm	Green chillies
		Coconut vinegar or white wine vinegar; to taste
		Salt

INSTRUCTIONS

1 Season the shark steaks with salt. Heat the oil in a large deep frying
pan, add the onion and fry until richly browned. Add the tomatoes, and cook
until they form a rich golden paste.
2 Stir in the vindaloo paste and fry gently for five minutes, stirring
until it has slightly caramelised. Pour in the water and leave to simmer
for 10 minutes, stirring every now and then.
3 Slit the green chillies open along their length and scrape out the seeds
but leave them whole. Add the shark steaks and chillies to the sauce and
simmer for 10 minutes, carefully turning the steaks over halfway through.
Add the vinegar and salt to taste and serve with pilau rice.
4 For the vindaloo curry paste: Cover 40g/1 1/2oz red chillies with plenty
of hot water and soak overnight. The next day preheat oven to 230c/450f/Gas
8.
5 Place 1 small onion onto the middle rack and roast for an hour until the
centre is soft and nicely caramelised. Remove and leave to cool, then peel
off the skin.
6 Drain the chillies, squeeze out the excess water and roughly chop. Put 1
tsp whole black peppercorns, 1 1/2 tsp whole cloves, 7.5cm/3" cinnamon
stick and 1 tsp cumin seeds into a mortar or spice grinder and grind to a
fine powder.
7 Tip the powder into a food processor and the roasted onion, chillies,
2.5cm/1" fresh ginger, 4 tbsp roughly chopped garlic, a walnut-sized piece
tamarind pulp without seeds, 1 tsp light soft brown sugar and 2 tbsp
coconut or white wine vinegar, and blend to a smooth paste.
Converted by MC_Buster.
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #6 by Alan Hewitt <alan@atoc.demon.co.uk> on
Feb 9, 1999

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