Laxmi and Jayshri Ganda: Gujarati Fish Curry and Roti
GUJARATI FISH CURRY
500gms fish fillets, 10cm sized portions
6 whole curry leaves, finely chopped
1 1/2 tablespoons lemon juice
1/2 tablespoon fresh coriander, chopped
2 teaspoons fresh green chilli, minced
1 teaspoon fresh garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon salt
1/2 teaspoon garam masala
1/2 teaspoon tumeric powder
1 1/2 tablespoons oil
1/2 teaspoon fenugreek seeds
2 cups tomatoes, blended, tinned or fresh
Wash fish and pat dry. In a medium bowl, combine curry leaves, lemon juice,
coriander, chilli, garlic, ginger, salt, garam masala and tumeric.
Add fish and combine with masala, cover with cling film.
Marinate for a maximum of 45 minutes in the refrigerator.
Heat oil in a large frypan on a medium heat, add fenugreek seeds for 1 minute or until golden brown.
Add tomatoes and simmer for 6 minutes.
Add fish and remaining marinade to gravy.
Cook for 2 minutes, turn fish, cover and cook for a further 2 minutes or until fish is cooked through.
Serve hot with your choice of bread, rice and/or condiments.
CHAPPATIS / ROTI
A good ol' classic bread that many families have fresh everyday.
Enjoy with all curries, light and easily eaten.
2 cups white flour
2 cups wholemeal flour
1/2 cup oil
2 cups boiling water
In a large bowl, combine both flours. Make a well in the middle, pour in oil and water.
Using hands, knead into a soft dough for 1-2 minutes. Portion dough into 1 and 1/2 tablespoon sized balls.
Using a patli or wooden board, flour the surface and ball, press lightly with palm of hand to make into a flat circle.
Using a rolling pin, roll into 15cm sized circles.
Heat a tarvi, flat plate or a non-stick frypan on a medium-high heat, cook one side of roti for 30 seconds and the other for a 1 minute.
Finish by cooking the first side again on a high heated grill or jardi for 1 minute or
until it puffs.
Serve hot with butter.