Machli (Fish) Curry
A traditional Indian machli (fish) curry with precooked fillet cod (see notes), chilli powder, fennel seeds. Cooked from scratch with authentic spices.
Ingredients
- 1 precooked fillet cod (see notes)
- ½ tspn ground coriander
- 2 tbspn oil
- ½ tspn chilli powder
- 50 gm onion (prepared weight)
- ½ tspn fennel seeds
- ¼ tspn salt
- 1 tspn tomato purée
- ½ tspn garlic
- 2 tbspn chopped tomatoes
- ½ tspn ginger
- 20 gm creamed coconut block
Method
- 1
Crush the fennel seeds to a powder in a pestle and mortar.
- 2
Crush the garlic.
- 3
Grate the ginger.
- 4
Finely chop the onion.
- 5
Grate the creamed coconut and mix with 20 ml of hot water (this will thicken to a paste).
- 6
Heat the oil in a wok or heavy pan and cook the onion with the salt for .
- 7
Add the ginger and garlic and cook, stirring, for .
- 8
Add the ground coriander, chilli powder and ground fennel and cook, stirring, for .
- 9
Stir in the tomato purée.
- 10
Stir in the chopped tomato, add 100 ml of hot water and cook, stirring regularly, for .
- 11
Reduce the heat and stir in the coconut.
- 12
Add the cooked fish, very carefully stir, and cook for .
- 13
Serve with rice that has been cooked with the addition of ¼ tspn of turmeric.
- 14
before the rice has cooked add about 50 gm of frozen peas.
- 15
Optionally also add some mango chutney to the side of the dish.