Ingredients with Measurements:
- 1 lb. boava fish
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 1 tomato, chopped
- 2 green chilies, sliced
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. fennel seeds
- 1 tsp. mustard seeds
- 1 tsp. fenugreek seeds
- 1 cup coconut milk
- Salt to taste
- 2 tbsp. oil
- Fresh coriander leaves for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Clean and wash the boava fish. Cut it into small pieces and set aside.
2. In a pan, heat oil over medium heat. Add mustard seeds, fenugreek seeds, and fennel seeds. Fry until they start to splutter.
3. Add chopped onion, garlic, ginger, and green chilies. Fry until the onion turns translucent.
4. Add chopped tomato and fry until it becomes soft and mushy.
5. Add turmeric powder, chili powder, coriander powder, and cumin powder. Fry for a minute.
6. Add the boava fish pieces and mix well with the masala.
7. Add salt to taste and mix well.
8. Add coconut milk and mix well. Bring it to a boil.
9. Reduce the heat and let it simmer for 10-15 minutes or until the fish is cooked.
10. Garnish with fresh coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 230
Fat: 15g
Protein: 20g
Carbohydrates: 5g
Fiber: 2g
Sugar: 2g
Sodium: 400mg
Substitutions for ingredients:
- Boava fish can be substituted with any other firm white fish.
- Green chilies can be substituted with red chilies.
- Coconut milk can be substituted with heavy cream or yogurt.
Variations:
- Add some tamarind pulp for a tangy flavor.
- Add some curry leaves for an authentic South Indian flavor.
- Add some chopped spinach or kale for a healthy twist.
Tips and tricks:
- Use fresh fish for the best flavor.
- Do not overcook the fish as it will become tough and rubbery.
- Adjust the spice level according to your taste.
- Use thick coconut milk for a creamy texture.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pan over low heat until it is heated through.
Presentation ideas:
Serve the curry in a bowl with some steamed rice or naan bread.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Pair with steamed rice, naan bread, or roti.
Suggested side dishes:
Serve with a side of cucumber raita or a simple salad.
Troubleshooting advice:
- If the curry is too thick, add some water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Always use fresh fish and cook it thoroughly.
- Store the leftover curry in the refrigerator and consume within 3 days.
Food history:
Miruhulee Boava Curry is a traditional Maldivian fish curry that is made with coconut milk and spices.
Flavor profiles:
The curry has a creamy and spicy flavor with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve the curry hot with some steamed rice or naan bread.
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Region: Sri Lankan