Mashache Khat
A very simple, Malvani (Konkan region on the west coast of India) fisherman’s recipe, which is cooked on a little Primus stove, while at sea. This is a quick cooking, family favourite that delivers a delicious & vibrant curry. The original recipe is equal portions of Malvani masala, garlic, coriander, coconut & tamarind with a hint of turmeric. I have adapted it for Western sensibilities in this recipe below. It can be used for various types of white fish, but especially good with small fish varieties like the Golden Anchovies (Mandeli) of the Indian Ocean or the special Bombay duck. A delicate, translucent & juicy white fish, the equivalent for which I cannot find anywhere else. When cooked, it is silky and melts in the mouth. After tasting numerous types of fish in India, South Africa and Europe, Bombil yet holds a special place in my heart. Quintessential Konkan! Avoid oily fish like sardines or mackerel. For this recipe, if not in India, use fish like Whiting, Whitebait, Smelt, Pollock, Sea bass or Hake.
For 4 persons. 1 tsp =5ml / 1Tbsp = 15ml/ 1 cup =240 ml
| 500g of fish- cleaned and cut in small 4 cm pieces if a larger fish variety is used. | |
| 3 tbsp of oil | |
| Salt to taste. Fish loves a bit more salt! | |
| 1 – 1 ¼ cups water. | |
| Masala: | |
| ¼ cup thick tamarind pulp (freshly squeezed is the best, if using concentrate, 1 scant tablespoon-diluted) | |
| ¼ cup of chopped coriander stalks and leaves | |
| 1 heaped tbsp of masala: good curry powder mixed with chili powder 1:1 proportion. Use a brilliant red coloured paprika/ cayenne powder. (Depending on how spicy you can take) | |
| 4 large cloves garlic – about 20g | |
| ¼ cup fresh or dried desiccated coconut |
Mashache Khat A very simple, Malvani (Konkan region on the west coast of India) fisherman’s recipe, which is cooked on a little Primus stove, while at sea. This is a quick cooking, family favourite that delivers a delicious & vibrant curry. The original recipe is equal portions of Malvani masala, garlic, coriander, coconut & tamarind...
| 1. | Grind the masala ingredients to a very fine paste, the tamarind pulp should help to grind it. |
| 2. | Heat the oil in a wok or wide pan, which can accommodate the fish without overlapping. |
| 3. | When hot, reduce heat & add the masala paste. |
| 4. | Stir fry on low heat till the raw aroma of the garlic is gone. |
| 5. | The oil will begin to separate. |
| 6. | Then add the water- about 1- 1 ¼ cups. The gravy should be thin and a bit watery & fish pieces should be nearly submerged. |
| 7. | Add salt to taste. (Usually it bit more to balance the sour tamarind) |
| 8. | Bring the sauce to a gentle boil, reduce heat and arrange the fish in the pan. |
| 9. | Let it simmer till done. 5-8 minutes depending on type of fish used. |
| 10. | Serve hot with plump short grain or red rice. |