Ingredients

ü  One medium size (750g) Aji (Japanese Horse Mackerel)

ü  2 tbsp ghee or vegetable oil

ü  1 tbsp ground turmeric

ü  2 tbsp each fenugreek seeds, coriander seeds, cumin seeds, fennel seeds

ü  2 tsp of brown mustard seeds

ü  2 tsp white peppercorns, coarsely crushed

ü  1 tsp of chili powder (optional)

ü  1 cinnamon quill

ü  20 fresh curry leaves

ü  1 onion, thinly sliced

ü  2 garlic cloves, finely chopped

ü  2 long green chilies, thinly sliced (optional)

ü  2 tsp each ground chilli and ground coriander

ü  1½ tbsp tamarind purée

ü  1 tsp of Maldive dried fish

ü  200 ml coconut milk

ü  To serve: steamed basmati rice and coriander sprigs

Instructions

ü  In a frying pan, mildly roast fenugreek, coriander, mustard, cumin, and fennel seeds and grind them into spice mix

ü  Mix the spice mix with crushed pepper and turmeric powder

ü  Rub the fish with spice mix and set aside (minimum 30 min)

ü  Mix rest of the spice mix with fish stock (or water) into think paste

ü  Heat vegetable oil or ghee in a frying pan in medium heat and fry the fish about 2 minutes each side and set them aside

ü  Scrap the fry pan and get whatever left in the pan and put them aside (don’t throw them away - they are loaded with taste)

ü  Put fresh layer of oil into the same pan and fry chopped onions until they turn lightly brown.

ü  Add Maldives dried fish and mix both onions until softened

ü  Then add spice mix paste and mix them well until oil separates from the mix

ü  Add cup of chicken stock, mix them well

ü  Carefully put fish on the top and cook about 3 minutes and turn them over and cook them another 3 minutes

ü  Pour coconut milk over and bring it to boil, again turn the fish over carefully and cook about 5 minutes

Turn off the heat, cover the pan and let it rest. Serve it on white rice.