Meet our cook!
Please check out Avneet’s awesome London-based Instagram account at @likeitgramit and give it a follow! There you will find everything from cinnamon biscuits, to a lovely Madeira cake, to crispy halloumi fries, and beyond!
Avneet invites us into their kitchen to learn how to make Malabar Fish Curry, which is a favorite staple in their home, and also shares with us how food has always been important in their lives but due to the novel coronavirus, cooking has become a more frequent activity!
For reference, Malabar, or the Malabar Coast, is the southern part of India’s western coast.
“Hi I’m Avneet. Food has always been a very important part of my life !! I love trying out different restaurants but lately because of COVID I have started cooking a lot at home. I’m not the best of cooks, but I really enjoy the whole process of preparing a meal. Seeing a few ingredients turning into something so yummy gives you so much satisfaction.
I’m always on the lookout for quick and easy recipes. During one such time I came across a recipe which has become a favourite in my house .. Malabar Fish Curry !!
Traditionally it’s cooked in coconut milk but since I’m not a big fan of coconut, I’ve tweaked it a little bit.“
How to make Malabar Fish Curry
Malabar Fish Curry
- 1 tsp Mustard Seeds
- Handful of curry leaves
- 2 Whole red chilis
- 2 Medium onions Finely chopped
- 1 tbsp Garlic Finely chopped
- 1 tbsp Ginger Finely chopped
- 700 g Firm white wish This recipe used monkfish and prawns together
- 1/2 tsp Red chili powder
- 1/2 tsp Turmeric
- 1 can Tomatoes Grind & purée
- Salt to taste
- 2 tbsp Coconut cream
- Heat a lug of oil in a large pan.
- Keep the heat on medium.
- Add the mustard seeds and wait for them to pop.
- Add the curry leaves and red chilies, stir and then add the onions.
- Cook the onions until soft and add the ginger and garlic. Cook for a few seconds as you don’t want the garlic to burn.
- Add the tomatoes, salt, turmeric, red chili powder. Cook for about a minute on low heat.
- Add a little water, about 1/2 a cup, and bring to a boil.
- Add the fish and simmer for about 20 minutes, or until the fish is cooked.
- Finally, add the coconut and garnish with coriander.
- Best served with steamed rice.
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