Meybislagondi Hikikoh

This is a dry and spice heavy curry made with fish liver, roe and heart.

Serves: 4

Ingredients:

• 2 onions
• 8 garlic cloes
• 2 inches ginger
• 30 curry leaves
• 1 tsp. black pepper powder
• 3 tsp. cumin
• 2 tsp. red chilli powder (or to taste)
• 1/3 tsp. turmeric powder
• 1 tsp. salt
• 1/3 scotch bonnet pepper (or to taste)
• ¾ cup grated coconut
• 1.2 kg meybislagondi (fish liver, roe & heart)
• 2 tbsp. oil
• ½ cup coconut milk
• ½ lime.

Instructions:

1. Add all the ingredients except the ‘meybislagondi,’ oil, coconut milk and lime to your grinder and grind until you get a smooth paste. You’ll have to chop up the onions, garlic and ginger roughly before you add them in.
2. Transfer the mixture to a large bowl and to it add the ‘meybislagondi.’ Mix well to combine.
3. Heat the oil in a large pot and add in the ‘meybislagondi’ along with all the spice paste. Add the coconut milk too and mix everything up.
4. Cook the mixture on medium heat until the ‘meybislagondi’ is cooked. For us it took around 10 minutes.
5. Squeeze in the lime and have a taste. Adjust seasoning if you have to. We didn’t need to add anymore salt.