Mamta's Kitchen

Fish Curry with Coconut, Nani Maya's

Machli Curry with Narial

Maya Sen

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


  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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