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Fish curry recipe (machli malwani)

  • 4servings

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Source: www.sbs.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tsp black peppercorns

  2. 1 tsp chilli powder

  3. 1 tsp turmeric

  4. 120g (1 cup) frozen finely shredded coconut

  5. 2 garlic cloves, roughly chopped

  6. 2 tbsp tamarind water

  7. 20g ghee

  8. 1 red onion, finely chopped

  9. 500ml (2 cups) coconut milk

  10. 1kg firm fish fillets (such as ling or kingfish), cut into 6cm pieces

  11. Steamed rice, coriander leaves, store-bought lime pickle and eggplant chutney, to serve

Instructions Jump to Ingredients ↑

  1. Combine, peppercorns, chilli powder and turmeric in a small frying pan over low heat. Cook for 1 minute or until fragrant. Transfer to a mortar and pestle and add coconut, garlic and tamarind water. Grind to a smooth paste.

  2. Heat ghee in a large wok or deep frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add paste and cook, stirring, for 2 minutes or until fragrant. Stir in coconut milk and bring to the boil. Reduce heat to low, add fish, then cook, uncovered, for 10 minutes or until just cooked.

  3. Serve curry with steamed rice, coriander leaves and chutneys.

  4. As seen in Feast magazine, Issue 11, pg85.

  5. Photography by Jason Loucas.

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