Machi Malai Masala (Fish in Creamy Curry Sauce)

After my long, hot bike ride home, I walked up the stairs to my apartment and started smelling something incredibly delicious and spicy. To my delight, the smell intensified as I neared my apartment door. When I came inside, Shea was already in the middle of making this delicious smelling fish curry.

I bought Seamus the cookbook that this recipe came from, Ajanta, last year for his birthday. It comes with an entire set of spices to cook all of the recipes in the book. Every single dish we have made from this book is delicious and I always look forward to eating anything we make from it; I highly recommend it to anyone!

Machi Malai Masala (Fish in Creamy Curry Sauce)

Courtesy of Ajanta Regional Feasts of India by Lachu Moorjani

Ingredients
6 tablespoons oil, divided
8-10 garlic cloves, chopped
1-inch piece ginger, peeled and chopped
3 medium onions, cut in quarters and thinly sliced
2 teaspoons mustard seeds
2 teaspoons turmeric
2 teaspoons paprika
1/2 -2 teaspoons hot chile pepper powder, to taste
2 teaspoons salt
1 cup plain yogurt
1 cup coconut milk
1 1/2 teaspoons Garam Masala
2 pounds fish filet (halibut or catfish), cut into 2x2 pieces

Directions
1. Heat 3 tablespoons oil in a large skillet. When hot, add garlic and ginger. Saute for about 30 seconds and then add the onions. Saute over high heat until soft, about 12-15 minutes. Transfer to a food processor and coarsely grind the onions.

2. Heat 1 tablespoon oil in a 6-8 quart saucepan. When very hot, add mustard seeds. When seeds pop, add the ground onions. Add all the spices (except Garam Masala) and salt. Saute over high heat for 3-4 minutes. Add yogurt and coconut milk, reduce heat and simmer for about 20-25 minutes, until the oil separates from the mixture and forms a thin layer on top of the sauce. Add the Garam Masala.

3. In a separate skillet, heat remaining oil. When hot to the point of smoking, add fish and saute for about 1 minute on each side. Transfer fish to the curry sauce in the saucepan and simmer for 1-2 minutes, or until the fish is cooked and flakes off easily.