Macchi Paka (Fish in Coconut Cream)

Ingredients: Step (i):

1. 1 Whole fish (Snapper) OR 1 lb. fish fillets OR King fish steaks
2. 1/2 tsp. ginger paste
3. 1/2 tsp. garlic paste
4. 1/2 tsp. blended chillis (or to taste)
5. 2 tsp. curry powder (blend of coriander and cumin powders)
6. 1/2 tsp. turmeric powder
7. Salt to taste
8. 1 tbsp. lemon/lime juice
9. 1 tsp. olive oil

Step (ii):

1. 1 pkg. coconut cream mixed with 3 cups of water OR 3 cups of milk extracted from 3 shredded coconuts
2. 1 small tomato
3. 1 small onion
4. 1/2 tsp. ginger paste
5. 1/2 tsp. garlic paste
6. 1 tbsp. lemon/lime juice
7. Pinch of turmeric
8. Salt to taste
9. Chopped coriander leaves

Method:

Step (i):

• Clean whole fish and remove scales.
• Make a paste of all ingredients noted above under Step (i).
• Apply this paste thoroughly all over the fish and let it stand for a little while.
• Apply very little olive oil all over the fish and grill it in the oven or on BBQ at medium heat until the fish is cooked right through.

Step (ii):

• Blend small tomato, small onion and few coriander leaves in a blender into a smooth consistency.
• In a saucepan, combine extracted milk of coconuts OR coconut cream, the tomato and onion mixture. Cook on low heat, stirring frequently until gravy becomes thick.
• Add lemon/lime juice, salt, turmeric.
• Place fish gently into the mixture to cover the entire fish or fillets.
• Garnish with coriander.
• Serve with parothas.
• Serves 3 to 4.