Helen Clark's Machchi Kari

Helen Clark’s Machchi Kari

 

500g fish steaks or fillets

2T oil

6-8 curry leaves

1 medium onion, finely sliced

2 cloves garlic, finely sliced

1T finely grated fresh ginger

1T ground coriander

2t ground cumin

½ t ground turmeric

½-1t chilli powder

1/2t ground fenugreek

2c coconut milk

1 & ½ t salt or to taste

lemon juice to taste

Wash fish well.  If small fish are used, clean and scale them.  If large steaks or fillets are used, cut them into serving pieces.  Heat oil and fry the curry leaves until slightly brown, then add onion, garlic and ginger and fry until onion is soft and golden.  Add all the ground spices and fry, stirring, until they smell aromatic.  Add the coconut milk and salt and bring to the boil, stirring.  Simmer uncovered for 10 minutes, then put in the fish, ladle the liquid over it and simmer until fish is well cooked.  Remove from heat and stir in lemon juice to taste.  When I did this I omitted the curry leaves, as I didn’t have any, and used quite a bit of lemon juice.  Very nice.