Indian in 7 by Monisha Bharadwaj

Author:Monisha Bharadwaj
Language: eng
Format: epub
Publisher: Octopus
Published: 2019-08-29T00:00:00+00:00

MASHYACHI AMTI

PORK CURRY

SAAS NI MACCHI

MALAIWALA GOSHT

PALAK MURGH

CHILLI PANEER

CHANNE AUR ANAAR KA SALAAD

KALI DAL

PANEER FRIED RICE

KHEEME KA PIE

CHANNE KA SHORBA

MASHYACHI AMTI

Fish Curry with Coconut and Pepper

This dish is from the west coast of India, and it brings together local ingredients, such as coconut and tamarind, in a burst of salty, sour flavours. Great big tamarind trees bear sour, pulpy fruit in the summer. The fruit is shelled and the pods removed and rolled into balls or flattened into cakes to preserve them for use later on in the year. Mackerel is used for this curry in India, but you can also use fillets of any firm fish, such as hake or coley.

Serves 4

2 whole mackerel (heads removed), gutted, cleaned and cut widthways into thick steaks

2 teaspoons ground turmeric

1 teaspoon black peppercorns

6 dried Kashmiri red chillies, broken into bits

1 onion, sliced

4 tablespoons desiccated coconut

3 tablespoons tamarind pulp

Rub the pieces of fish with half of the turmeric and enough salt to season. Set aside.

Warm 1 tablespoon of sunflower oil in a frying pan, then fry the peppercorns and dried chillies over a high heat for 2–3 minutes until an aroma develops. Tip in the onion and cook over a high heat for 3–4 minutes until it begins to change colour, then reduce the heat and cook for a further 5 minutes, or until soft. Add the coconut and continue to fry until the coconut turns light brown.

Remove from the heat, carefully transfer the mixture into a blender, add enough cold water to cover the mixture and blend until smooth. Set aside.

Wipe the pan with kitchen paper and heat 2 tablespoons of sunflower oil in it, then fry 2 teaspoons of ginger-garlic paste over a high heat for a minute. Stir in the tamarind pulp and bring up to a sizzle. Add the sauce from the blender, then rinse the blender with 3–4 tablespoons of cold water and add that to the pan as well. Bring to the boil and season with salt.

Slip the fish pieces into the curry, then cook over a medium heat, covered, for about 8 minutes, or until the fish is cooked.

Serve hot with plain boiled rice.

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