Place shark in Dutch oven or large skillet.

Add water just to cover along with turmeric and salt to taste.

Bring to a boil, reduce heat and simmer until fish is cooked through, about 10 minutes.

Drain shark and cool. Cut or shred into small pieces, like hash.

Heat oil in wok or skillet.

Add ginger, chile, garlic, curry leaves, onions and turmeric. Cook and stir until onions are tender.

Add fish and cook and stir until heated through.

Add salt to taste if needed.

Stir in butter.

Top with coriander leaves.

:- This hash is delicious with lime juice squeezed on as you eat.