Parsi Fish Curry (Machhli Ni Curry)
A classic Parsi fish curry featuring tender pomfret or prawns simmered in a rich, dual-stage coconut milk gravy. This traditional recipe balances the creaminess of fresh coconut milk with the tang of strong vinegar and the heat of green chilies, thickened slightly with ground rice for a velvety texture. The unique preparation involves a meticulous cleaning process for the seafood and a slow simmer that allows the ghee to separate, resulting in a deeply flavorful and aromatic dish best served with steamed rice.
Ingredients
- 1 pound Pomfret fish or large prawns (Cleaned and cut into pieces. Originally '1 ratal' (1 lb).)
- 1/2 pound Onions (Finely chopped. Originally '0.5 seer'.)
- 1/2 cup Ghee (Originally '0.25 seer' (approx 1/4 lb or 1/2 cup).)
- 2 teaspoons Ground turmeric (Originally '2 heaping spoons'.)
- 2 teaspoons Raw rice (For thickening. Originally '2 heaping spoons'.)
- 8 whole Green chilies (Large size.)
- 1 whole Large ripe coconut (Grated, for extracting milk.)
- 1/4 cup Strong vinegar (Originally '0.5 pasher' (approx 2 fl oz).)
- 1 1/2 teaspoons Salt (Plus extra for cleaning fish.)
- 2 tablespoons Rice flour (For cleaning fish. Quantity estimated.)
- 1/2 cup Hot water (for thick milk) (Originally '1 pasher'.)
- 3/4 cup Hot water (for thin milk) (Originally '1.5 pasher'.)
Instructions
- 1Apply salt to the fish or prawns and let it sit for 15 minutes. Then, apply rice flour to coat the pieces and wash them thoroughly to clean and remove odors.
- 2Grate the coconut and grind it on a stone (or in a blender). Add 1/2 cup (1 pasher) of hot water, mix well, and squeeze out the thick coconut milk. Set this thick milk aside. Grind the coconut residue again with 3/4 cup (1.5 pasher) of hot water to extract the thin coconut milk.
- 3Mix the turmeric powder into the thin coconut milk. Finely grind the raw rice into a paste and mix this also into the turmeric-infused thin milk.
- 4Peel and finely chop the onions. Heat the ghee in a tinned pot (or heavy-bottomed pan) and fry the onions until red/golden. Add the fish or prawns and sauté briefly (tatravi).
- 5Pour in the thin coconut milk mixture (with turmeric and rice paste). Add the whole green chilies and about 1 heaping teaspoon of salt. Cover the pot and cook on the stove until the fish or prawns are nearly cooked.
- 6Once the seafood is cooked, pour in the reserved thick coconut milk. Keep the pot open (uncovered) over low heat (embers). When the ghee starts to separate from the curry, stir in the vinegar. Continue to simmer until the ghee separates clearly, then remove from heat. (Note: If using large prawns, they may take longer to cook; you may use slightly more water for the second extraction if needed).