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 dear friend of mine, late Dr. Krishna Sen. Serves 4.
500 gm. fish fillets of choice (Salmon is good for this dish), 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
Blend onion, ginger and garlic to a paste.
Heat oil in a wok or karahi and fry onion, ginger and garlic paste until golden brown.
Add, turmeric, chilli powder, fish pieces and cream of coconut. Stir-fry for 30-60 seconds.
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.
Serve garnished with chopped coriander leaves.
Serve with Boiled Basmati Rice.