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Maachli (Much-lee): Gujarati Fish Curry (માછલી)
MAARCHLI (much-lee) FISH CURRY
Laxmi Ganda
3
60 minutes
15 minutes
Gujarat is located on the west coast of India and has easy access to fishing. Fresh fish is a popular once a week Wednesday dish in our home. This is quick and super simple with a tasty curry gravy.
Ingredients
- 500 gms fish fillets, 10cm sized portions
- 6 whole curry leaves, finely chopped
- 1 1/2 tablespoons lemon juice
- 1/2 tablespoon fresh coriander, chopped
- 2 teaspoons fresh green chilli, minced
- 1 teaspoon fresh garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon salt
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 1/2 tablespoons oil
- 1/2 teaspoon fenugreek seeds
- 2 cups tomatoes, blended, tinned or fresh
Directions
Wash fish and pat dry. In a medium bowl, combine curry leaves, lemon juice, coriander, chilli, garlic, ginger, salt, garam masala and turmeric. Add fish and combine with masala, cover with cling film. Marinate for a maximum of 45 minutes in the refrigerator.
Heat oil in a large frypan on a medium heat, add fenugreek seeds for 1 minute or until golden brown. Add tomatoes and simmer for 6 minutes.
Add fish and remaining marinade to gravy. Cook for 2 minutes, turn fish, cover and cook for a further 2 minutes or until fish is cooked through. Serve hot with your choice of bread, rice and/or condiments.
Gujarat is located on the west coast of India and has easy access to fishing. Fresh fish is a popular once a week Wednesday dish in our home. This is quick and super simple with a tasty curry gravy.