In the tradtional Parsi version of Maccchi ni Curry (coconut fish curry), the fish is cooked whole with the skin and bone in, with or without the head. This gave robust flavour and cut down on waste. But fish curry can be made with any firm white fish fillets or steaks or even a pink fish like salmon or steelhead trout.
Macchi ni Curry is best served over steaming hot white rice.
Ingredients
- •80 g (1 cup) desiccated or freshly scraped coconut meat
- •6 large flat dried red chillies or 2 teaspoons chilli powder (See Note)
- •1 whole head garlic, peeled
- •1 small onion, roughly chopped
- •1/2 teaspoon granulated sugar
- •1 teaspoon fine sea salt, or to taste
- •2 tablespoons coriander powder
- •1 tablespoon cumin powder
- •2 tablespoons fruit vinegar
- •1/2 teaspoon ground turmeric
- •1 teaspoon neutral oil
- •12 curry leaves (curry patta)
- •2 green finger chillies, slit
- •240 ml (1 cup) coconut water (optional)
- •120 g (1/2 cup) fresh tomato puree
- •1 teaspoon tamarind paste or kokum paste*
- •1 kg (2.2 pounds) fish, whole with skin and bone, or fillets or steaks
- •1 tablespoon peanut butter (optional)
- •Hot cooked rice, for serving
Note: “Kashmiri” chillies are recommended; 2 teaspoons chilli powder equal about 6 large flat dried chillies, and grinding whole chillies gives extra colour and flavour.
*Tamarind paste or kokum can be replaced with the juice of one fresh lemon or lime.
Preparation
Grind the coconut and dried red chillies together to a smooth paste, adding a splash of vinegar if needed to help the mixture turn. Add the garlic, onion, sugar, salt, coriander powder, cumin powder and the remaining vinegar and grind again to make a thick, smooth curry masala paste.
In a wide pan, heat the oil over medium heat. Add the turmeric, curry leaves and slit green chillies. Stir gently for about 1 minute until fragrant, taking care not to brown the spices. Add the curry masala paste to the pan and stir well so it is coated in the oil and spices. Cook for 3 to 5 minutes, stirring often, until the paste darkens slightly and smells aromatic.
Pour in 240 ml (1 cup) water. For a sweeter curry, use coconut water for part or all of the liquid. Stir to loosen the paste, bring to a boil, then cover, reduce the heat to low and cook for 20 minutes. Stir in the tomato puree and the tamarind or kokum paste. Cover again and cook over very low heat for about 30 minutes, stirring occasionally, until the curry is thick and well blended. If using, stir in the peanut butter and coconut milk and simmer for 2 to 3 minutes so the sauce thickens and becomes creamy. Taste and adjust the salt.
Add the fish pieces to the pan, making sure they are mostly submerged in the sauce. Bring just to a gentle boil, then cook for about 5 minutes. Turn off the heat, cover the pan and let the curry rest for 10 minutes so the fish finishes cooking in the residual heat. Serve hot with freshly cooked rice.
