Mahi-mahi fish is an expensive fish, is quite meaty, the meat has a superior texture.
The mahi-mahi or common dolphinfish is a surface-dwelling ray-finned fish found in off-shore temperate, tropical, and subtropical waters worldwide.
I purchased pre-cut pieces of this fish.
I decided, I don’t want to spend too much time in preparing the curry paste for this fish, at same time – cooking expensive fish requires expensive treatment, so this recipe is the combination of three factors – time management, flavor and tact.
Curry Recipe for mahi–mahi/dorado/dolphinfish:
Quantity of fish: approx. 250gm
Marinate the fish pieces with 1/4 tsp. of turmeric powder
Curry Paste: Grind pieces of 2 medium onions and 2 medium tomatoes, 4-5 garlic cloves and pieces of a sizable portion of ginger from a ginger root for pleasant ginger flavour, handful of chopped coriander leaves, and 2 green chillies for mild-pungent flavour; into smooth paste using adequate quantity of water
Blend adequate quantity of warm ghee with 1/4 tsp. of fenugreek seeds and curry paste, warm the curry paste until it condenses to a little extent, smidgen the mix with salt, add adequate quantity of water for curry – according to the consistency of curry you prefer (the curry should neither be liquidy or thick in its consistency, it should be smooth), add the fish pieces to the warm curry, cook the combination in low heat for approx. 10 minutes
This curry is smooth, ghee combines with coriander leaves for an exquisite flavor to complement the superior texture of the fish.
Serving size: approx. 4
Also Read: Mild Tangy and Sweet Bombay Duck Fish Curry