500 g (1.1 lb) Fish (pomfret / seer / black pomfret), sliced
2 cups (200 g) 7 oz Coconut (nariyal), grated
1 cup (250 ml) 8 fl oz Warm water
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (2 g) Cumin (jeera) seeds
1 tbsp (6 g) Coriander (dhaniya) seeds
1 tsp Uncooked rice, washed
1 tsp (6 cloves) Garlic (lasan), chopped
1/2 Onion, small, chopped
1 chopped + 2 slit Green chillies
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 Onion, medium-sized, finely sliced
Salt to taste
1/4 tsp Sugar
1 tbsp (15 ml) Vinegar (sirka)
2 cups (200 g) 7 oz Coconut (nariyal), grated
1 cup (250 ml) 8 fl oz Warm water
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (2 g) Cumin (jeera) seeds
1 tbsp (6 g) Coriander (dhaniya) seeds
1 tsp Uncooked rice, washed
1 tsp (6 cloves) Garlic (lasan), chopped
1/2 Onion, small, chopped
1 chopped + 2 slit Green chillies
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 Onion, medium-sized, finely sliced
Salt to taste
1/4 tsp Sugar
1 tbsp (15 ml) Vinegar (sirka)
method
1. Wash the fish, apply 1 tsp salt and keep aside.
2. Grind the coconut with 1/2 cup warm water, turmeric powder, cumin seeds, coriander seeds, uncooked rice, garlic, onion, and 1 chopped green chilli to extract thick, spicy coconut milk.
3. Grind the coconut again with 1 cup warm water to extract thin, spicy coconut milk. Keep separate.
4. Heat the oil in a pan; add the onion and saute for 3 minutes till soft.
5. Add the thin coconut milk, salt, and sugar; cook, partially covered for 10 minutes.
6. Add the fish and slit green chillies and cook for 5 minutes till done. Shake the pan to mix. Do not stir.
7. Add the vinegar and thick coconut milk and cook on low heat for 2 minutes, shaking the pan occasionally. Do not let the mixture boil. Adjust seasoning. Remove from heat.
8. Serve hot with steamed rice.
2. Grind the coconut with 1/2 cup warm water, turmeric powder, cumin seeds, coriander seeds, uncooked rice, garlic, onion, and 1 chopped green chilli to extract thick, spicy coconut milk.
3. Grind the coconut again with 1 cup warm water to extract thin, spicy coconut milk. Keep separate.
4. Heat the oil in a pan; add the onion and saute for 3 minutes till soft.
5. Add the thin coconut milk, salt, and sugar; cook, partially covered for 10 minutes.
6. Add the fish and slit green chillies and cook for 5 minutes till done. Shake the pan to mix. Do not stir.
7. Add the vinegar and thick coconut milk and cook on low heat for 2 minutes, shaking the pan occasionally. Do not let the mixture boil. Adjust seasoning. Remove from heat.
8. Serve hot with steamed rice.
serving amount
serves: 4 - 6
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
