MAHARASHTRIAN (BOMBAY) FISH CURRY

Ingredients:

A sufficiency of fresh fish of any kind whole sliced or filleted such as

Pomfret, Rohu, Surma, or Rhawas

1 ounce of ghee or butter or oil
1 tablespoonful of chopped onion
A clove of garlic finely minced
2 dried red chillies, cut lengthwise with the inner seeds removed
1 level dessertspoonful of ground corianders
1 level teaspoonful of ground turmeric
1 level teaspoonful of ground mustard seeds
¼ teaspoonful of ground chillies
½ teaspoonful of chopped fresh or pickled green ginger
Coconut milk as desired
Lemon juice or a ball sized tamarind
Curry leaves for garnish

Directions:

Lightly cook in the fat (ghee, butter or oil ), for 2 or 3 minutes the chopped onions, garlic, chilled and ground spices. Add ½ pint of thin coconut milk in which a teaspoonful of rice flour or cornflour has been mixed. Add salt and lemon juice to taste.

Cook on a slow fire and when it thickens add the pieces of fish and when this is cooked add 2 tablespoonful of thick coconut milk.

After adding the curry the fish must not be stirred but the pan shaken every now and again to prevent sticking at the bottom of the pan. For garnish put some curry leaves.

Optional --- Instead of lemon juice , a small piece of tamarind can be used.