Bake and Shark Sandwich with Tamarind Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

A classic Trinidadian street food sandwich featuring fried shark filet nestled in fried dough, topped with tangy tamarind sauce and fresh veggies. This Caribbean-inspired sandwich and wrap recipe, ready in about 60 minutes, pairs shark filet or firm white fish, all-purpose flour, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 4 pieces shark filet or firm white fish
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 3/4 cup cold water
• for deep frying vegetable oil for frying
• 1 tbsp curry powder
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 3 tbsp tamarind paste
• 1 tbsp brown sugar
• 1/2 cup water
• 1/2 cup chopped cucumber
• 1 cup shredded lettuce
• 1/2 cup sliced tomatoes
• to taste hot pepper sauce

Instructions

1. Step 1: In a mixing bowl, combine 2 cups all-purpose flour, 1 tsp baking powder, and 1 tsp salt. Gradually add 3/4 cup cold water, mixing until a soft dough forms. Knead for 5 minutes, then cover and let rest for 30 minutes.
2. Step 2: Meanwhile, season 1 lb shark filet pieces with 1 tbsp curry powder, 1 tsp garlic powder, and 1/2 tsp black pepper. Set aside.
3. Step 3: Heat vegetable oil in a deep fryer or large pot to 350°F. Divide dough into 4 balls and roll each into 6-inch circles. Fry each dough circle for 2-3 minutes per side until puffed and golden. Drain on paper towels.
4. Step 4: For tamarind sauce, whisk together 3 tbsp tamarind paste, 1 tbsp brown sugar, and 1/2 cup water in a small saucepan. Simmer over medium heat for 5 minutes until slightly thickened and tangy.
5. Step 5: Fry the seasoned shark pieces in hot oil for 4-5 minutes until cooked through and crispy. Drain on paper towels.
6. Step 6: To assemble, split each fried dough pocket halfway and layer with fried shark, 1/2 cup shredded lettuce, 1/2 cup sliced tomatoes, 1/2 cup chopped cucumber, and drizzle with tamarind sauce and hot pepper sauce to taste. Serve immediately.