Mashli Ghashi

Cuisine: Indian
Serves: 4 people

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Steaks of salmon - monk fish or shark
1 teaspoon	5ml	Salt
2		Floz coconut - vegetable or corn oil
6 oz	170g	Onion - finely chopped
5 oz	142g	Or 8 small cloves garlic - peeled and crushed (large)
4 teaspoons	20ml	Ground coriander
1/2 teaspoon	2.5ml	Chilli powder - up to 1
1 teaspoon	5ml	Ground turmeric
2 oz	56g	Coconut milk powder
8		Floz hot water
1 teaspoon	5ml	Tamarind concentrate or 1 1/2tbsp lime juice

Remove the scales from the fish, but leave the skin on. Halve the steaks

lengthways and lay them on a large plate in a single layer. Sprinkle half

the salt on the steaks and set aside for 20 minutes.

Heat the oil over a medium heat in a wide, shallow pan large enough to

hold the fish in a single layer. Add the onions and fry until they are a

pale golden colour, 8-9 minutes. Stir frequently.

Add the garlic and fry for 30 seconds. Add the coriander and fry for 1

minute, stirring constantly. Stir in the chilli powder and turmeric.

Blend the coconut milk powder with the hot water and add it to the spices.

Add the tamarind or lime juice, and remaining salt and simmer gently for

2-3 minutes or until tamarind has dissolved.

Arrange the fish in the pan in a single layer. Cover and simmer for 5

minutes. Turn the fish over, re-cover and simmer for a further 5 minutes.

Remove from the heat and serve with plain boiled rice, mung bean usal and

a carrot salad.

Carlton Food Network http://www.cfn.co.uk/

Source:
Julie Sahni, "Classic Indian Cooking"

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