Machhli Ka Bhujna (Bombay fish curry)

• 3/4 pound fish fillet(s)
• 2 tablespoons oil (24 grams)
• 1 small onion, chopped (about 2 oz.wt.)
• 1 clove garlic, crushed
• 1/4 teaspoon cayenne
• 1 dried chilli, cut lengthwise with seeds removed
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon dry mustard
• 1/4 teaspoon ground turmeric
• 5/8 cup coconut milk (5 oz.wt.)
• 1/2 teaspoon cornstarch or rice flour
• 1 1/2 tablespoons lemon juice (1/2 jigger/22 grams)
• 1/4 to 1/2 teaspoon salt

Chop the onion.

Heat oil in frying pan and cook the chopped onion and crushed garlic until the onion is golden. This can take up to ten minutes.

In a custard cup, combine the cayenne, dried chilli, coriander, mustard, and turmeric; set aside. Mix coconut milk thoroughly with cornstarch.

Stir in the spice mixture and heat until it gives off an aroma. Stir in coconut and cornstarch mixture. Add the lemon juice and salt. Cook over low heat until the mixture thickens.

Meanwhile rinse the fish fillets and arrange in a 1.5-liter flat dish (with lid). Note weight of fish fillets.

Pour coconut sauce over fish in dish. Cover and cook in an 1100-watt microwave oven on HIGH (100% power) for 4 to 5 1/2 minutes per pound.

Let rest 5 minutes before serving.

Serves 2