Machi Mussalam.
A dish from the Bombay area. Either steaks or fillets of cod can be used, but it is important that the fish should remain firm during cooking.
Ingredients.
1kg / 2 lb of cod steaks.
1 teaspoon of salt.
150g / 5 floz of natural yoghurt.
4 tablespoons of oil.
2 onions, finely sliced.
A 2.5cm / 1 inch piece of ginger root, finely sliced.
4 green chillies, deseeded.
2 garlic cloves.
1 teaspoon of fenugreek seeds.
Coriander leaves to garnish.
Method.
1. Sprinkle the fish with the salt and marinate in the yoghurt for about 1 hour, turning once or twice.
2. Heat 1 tablespoon of the oil in a pan, add one of the onions and fry until crisp. Place this, together with the remaining onion, the ginger, chillies, and garlic in a food processor or blender and work to a smooth paste.
3. Heat the remaining oil in a large frying pan with a lid. Fry the fenugreek seeds for 30 seconds, then add the prepared paste and fry until it starts to brown. Add the fish and yoghurt. Stir carefully and spoon the mixture over the fish. Cover and simmer for 5 to 10 minutes until cooked through, if too dry, add 2 tablespoons of water, if too liquid uncover.
Transfer to a warm serving dish and garnish with coriander.
Serves 4.
