Spice Island Shark
2 to 3 lbs shark 4 tablespoons raisins
1 lemon 1 teaspoon curry powder
Flour 2 tomatoes(diced)
2 large onions(diced) 2 pineapples
Dash of oregano,tabasco sauce,soy sauce,thyme and ginger.
glass of dry vermouth glass of brandy,triple sec mix.
Cut up shark into kabob size pieces, squeeze lemon over it, toss in seasoned
Fry until golden brown.
Add chopped onions, raisins, curry powder & tomatoes and simmer.
After 10 minutes, drink 3/4 glass of vermouth, add remaining 1/4 to dish.
Cut pineapples in half, scoop out fruit.
Add 1/4 of pineapple fruit to dish. Set 3/4 aside.
Simmer for another 5 mins.
Place rice in bottom of pineapple shells, top with shark mixture.
Saute remaining pinapple in brandy/triple sec for desert.