Fish Curry with Coconut, Nani Maya's
Machli Curry with Narial
This is an easy dish to make and it is delicious. Note from mamta: The recipe comes from Aunty Maya, mother of a long lost, dear friend of mine, late Dr. Krishna Sen. Serves 4.
I am looking for a good picture for this recipe please, keep forgetting to take any whenever I make it!
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Ingredients
| • | 500 gm. fish fillets of choice (try not to use fish with strong flavour), cut into 2-3 inch pieces |
| • | 2 tbsp. oil (you can use less in a non-stick pan) |
| • | 2 small onions (approx. 200 gm), peeled and roughly chopped |
| • | 3 cloves garlic, peeled |
| • | 1/2 inch piece ginger, peeled and roughly shredded |
| • | Salt to taste |
| • | 1/2-1 tsp. chilli powder |
| • | 1 tsp. turmeric powder |
| • | 1 tomato (100 gm.), chopped in small pieces |
| • | 1 tsp. Garam Masala |
| • | 1/2 tsp. sugar |
| • | 2 tbsp. cream of coconut |
| • | A small bunch of coriander leaves, finely chopped |
Instructions
| 1. | Blend onion, ginger and garlic to a paste. |
| 2. | Heat oil in a wok or karahi and fry onion, ginger and garlic paste until golden brown. |
| 3. | Add, turmeric, chilli powder, fish pieces and cream of coconut. Stir-fry for 30-60 seconds. |
| 4. | Add tomatoes, garam masala, salt and sugar. Stir and cook until aroma rises. This should take no more than 5-6 minutes on a high flame. Keep stirring and reduce heat if necessary. Do not overcook fish. |
| 5. | Serve garnished with chopped coriander leaves. |
| 6. | Serve with Boiled Basmati Rice. |
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