Fish Curry with Coconut, Nani Maya's
Machli Curry with Narial
Maya Sen
Note from Mamta: The recipe comes from Aunty Maya, mother of a dear friend of mine, late Dr. Krishna Sen. This is an easy dish to make and it is delicious!
You can cook this dish with cod, salmon, tuna, trout,prawns, haddock, mackerel or any other local fish of choice.
Serves 4.
Ingredients
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
Instructions
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.
