Mumbai Machli (Monkfish Curry)
Quick & easy fish curry. If you can't get Monkfish, Pollock, Trevally, or any other meaty fish work well as a substitute.
Marinade
½ dst sp garlic puree
¼ dst sp ajwain seeds
1dst sp natural yoghurt
¼ dst sp salt
1kg Monkfish - cubed
6 dst sp olive oil
1 medium onion - chopped
6 cloves garlic - crushed
1dst sp ginger puree
3 medium tomatoes - chopped
1dst sp corriander seeds - ground
¼ dst sp cumin seeds - ground
½ dst sp garam masala
½ dst sp red chilli powder
¼ dst sp turmeric powder
4 fresh red chillies - whole
6 bay leaves
1 handful fresh corriander
6 fresh curry leaves
½ fresh lime - sliced
2 dst sp natural yoghurt
salt to taste
Marinate fish
Fry onions in oil until light brown
Add garlic, ginger & tomatoes a fry for a few mins
Add yoghurt & fry for a few mins
Add red chilli powder, turmeric powder & salt
Add ground corriander, ground cumin & bay leaves
Add fish, garam masala, red chilies, fresh corriander & curry leaves and cook gently
Add lime & cook for a few mins
