Name: Konkan coast fish curry
Yield: Serves 4
Cuisine: India
Ingredients: plain (all-purpose) flour, to serve; sprigs of fresh coriander (cilantro), to garnish; 400 g/14 oz can coconut milk; 2.5 ml/½ tsp ground turmeric; 5–7.5ml/1–½ tsp chilli powder; 15 ml/1 tbsp ground coriander; 3 garlic cloves, crushed, or 15ml/1 tbsp garlic purée; 45 ml/3 tbsp sunflower oil or light olive oil; 5 ml/1 tsp salt, or to taste; 675 g/1½lb salmon fillets, skinned; juice of 1 lime

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Konkan cuisine is often hot and fiery, and coconut - whether as fresh grated, dried, coconut paste or made into coconut milk - is used liberally as it contrasts with and cools the heat of chillies. Salmon is a robust fish, which keeps its texture and works well with the spices in this dish, Machli Ghashi.

Ingredients

675 g/1½lb salmon fillets, skinned
5 ml/1

Method

Cut the salmon into 5cm/2in chunks and gently rub in half the salt and all the lime juice. Set aside for 10–15 minutes.
Heat the oil in a large, heavy frying pan over a low heat and add the garlic. Fry until the garlic begins to brown, t

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Ingredients

Method

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