Machli (Fish) Curry


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1 precooked fillet cod (see notes) ½ tspn ground coriander
2 tbspn oil ½ tspn chilli powder
50 gm onion (prepared weight) ½ tspn fennel seeds
¼ tspn salt 1 tspn tomato purée
½ tspn garlic 2 tbspn chopped tomatoes
½ tspn ginger 20 gm creamed coconut block



  1. Heat the oil in a wok or heavy pan and cook the onion with the salt for 2 min.
  2. Add the ginger and garlic and cook, stirring, for 1 min.
  3. Add the ground coriander, chilli powder and ground fennel and cook, stirring, for 1 min.
  4. Stir in the tomato purée.
  5. Stir in the chopped tomato, add 100 ml of hot water and cook, stirring regularly, for 5 min.
  6. Reduce the heat and stir in the coconut.
  7. Add the cooked fish, very carefully stir, and cook for 2 min.


  1. Serve with rice that has been cooked with the addition of ¼ tspn of turmeric.
  2. 5 min before the rice has cooked add about 50 gm of frozen peas.
  3. Optionally also add some mango chutney to the side of the dish.


The cod I use is YOUNGS frozen skinless, boneless fillets and is the best I have found and very convenient.
To cook the cod, preheat the oven to 200° C.
Place the frozen cod on some cooking foil and sprinkle with some salt, pepper and fennel seeds, close the foil around the fish and bake in the oven for 30 min. When the cod has cooked, remove from the foil and cut into bite sized pieces.
Alternatively, cook your fish as you prefer.
The preparation stage
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The finished meal

Creamed Coconut
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