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Method :
Place the shark meat in a saucepan and cover with cold water. Bring to
the boil and cook until the meat is tender, then remove, drain
thoroughly and cut into small slices.
Slice the onions and the ginger and crush the garlic. Place together in
an earthenware pot, pour the coconut milk on top of the vegetables,
bring to the boil and season to taste with salt and freshly ground black
pepper.
Boil until the mixture becomes oily, then lower the heat, add the shark
meat and simmer for 6 minutes. Add the leaves to the pan, stir well and
continue to simmer for a further minute or two but remove from heat
before the leaves start to lose their bright green color.
Serves 4
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