Tuesday, 22 April 2014

Recipe | Machi Kabi or Indian Fish Curry

Growing up, my mum introduced spice and curries into our diet gradually. She would make mild curries and increase the heat every now and then. My brother was (and still is) a huge lover of hot curries whereas I took a little longer to warm to extreme warmth. This is a dish that started our love of curries and is still a family favourite. Fairly mild to begin with this dish can be made as hot or mild as you like. I love the freshness of this dish and will be cooking it for many years to come. 

Serves 4
500g firm white fish fillets
2 tbsp rice bran oil or ghee
1 onion, finely diced
2 garlic cloves, crushed
1/2 tsp chilli powder
2 tbsp curry powder
3 large tomatoes, diced
2 tbsp coriander or mint
juice of one large lemon
1 tsp salt

chopped chilli to garnish (optional)

In a large fry pan heat oil or ghee. Place garlic and onion is pan and cooking for two minutes or until fragrant. Add chilli powder and curry powder and cook for another minute. Add mint, tomato and fish and cook for another five minutes before adding the lemon juice and salt. 

Bring to the boil and let simmer for fifteen minutes.

Serve with rice, chipati or papadams. Garnish with chilli and any left over herbs. Can also be served with a yoghurt raita. 

I hope you enjoy this classic fish family favourite. It has been a staple curry in my family for as long as I can remember. This is quite a mild dish but feel free to increase the heat as you see fit. 

Happy eating!
Erin xx

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