Cyrus Todiwala’s Leeli Machchi Ni Curry

Leeli Machchi Ni Curry

Quite simply translates as Green Fish Curry. A simple curry that does not need a great deal of preparation.

Ingredients
COCONUT MILK – One can or the extract from one coconut.
ONION – One medium finely sliced
GARLIC- Six cloves finely crushed
GINGER- One, One & a half inch piece finely crushed.
GREEN CHILLIES – Two seeded and finely chopped
CINNAMON – One inch piece
CARDAMOM -Four green
CLOVES – Four
TURMERIC – ½ teaspoon
CHOPPED CORIANDER – Two tablespoons
OIL – Two tablespoons
CURRY LEAVES – Five or six.
THE FISH – We Parsees would settle for a fish like pomfret which we feel gives the best flavour. Use any fish you like or prefer, only avoid very strong scented fish, as the curry is delicate and would get over powered quite easily. You can use fillets or steaks, however steaks are preferred as they do not disintegrate easily in the curry. Five to six fillets are adequate for the above recipe.  

Method

Take a casserole & add the oil.

Saute the sliced onions until hazy or translucent. Do not allow to brown, therefore keep the flame on a medium setting.

Add the garlic, ginger and green chillies, again taking care not to brown.

The above process should not take more than five minutes.

Add the turmeric and in a few seconds the coconut milk.

Do not cover the pan and bring the contents slowly to the boil stirring slowly but effectively. By effectively I mean stirring right from the bottom.

Add salt and then the cardamom, cloves, curry leaves & cinnamon.

Simmer for a minute or two , add the coriander leaves, cook for a further minute or two and then add the fish.

If you are using a fillet then I suggest you allow the pan to be on the fire for only two more minutes, cover the pan and put off the flame.

The latent heat in the curry will be adequate to cook the fish through ready for serving within five to six minutes.

If using thick cut steaks you can cook for two to four minutes and then follow the same procedure.

Either way the fish should not be allowed to cook well.

Best served with fried papads and plain rice or a light pulao.

Cyrus Todiwala

http://cafespice.co.uk