11.g pomphret, surmai, or any white fish
3 tsp garlic paste
3 tsp chilli powder
½ tsp cumin seed powder
3 tsp turmeric
½ tbsp fenugreek seeds
4 tbsp instant coconut powder
225 g yogurt, whipped with a little milk
4 tbsp oil
2-3 stalks curry patta (optional)
150 ml water
salt to taste
Slice fish into 11½ inch slices, wash and keep aside. Mix garlic paste, cumin seed powder, turmeric, chilli powder and salt with a little water into a paste.
Heat oil, add fenugreek seeds and curry patta, immediately add mixed spices. Cook on low heat, stirring continuously adding water when necessary, until the masala is cooked and a distinct aroma emanates. Add the fish and coat with masala, taking care that fish pieces do not break. Mix coconut powder with hot water and stir into fish. Simmer for 10 minutes or until fish is cooked.
To serve, heat fish, place in dish and pour whipped yogurt over it. Give the dish a gentle shake in order to mix the yogurt with the fish. Serve immediately with plain yellow khichri.
Chef’s tip: When reheated, this curry does not taste the same, therefore do not rebeat once yogurt has been added.
